Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese

Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese

This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and...

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Bibliographic Details
Main Authors:	Razie Razavi, Ehsan Toosi, Mahjoub Sheikholeslami, Maryam Konjedi, Adel Hajian-Tilaki, Ali Najafi
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2024/2308789
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