Inactivation of food borne pathogens by lipid fractions of culinary condiments and their nutraceutical properties
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DOI: 10.4081/mr.2018.7465
Abstract: Lipid fraction from four different culinary condiments namely black seed ( Nigella sativa ), fennel seeds ( Foeniculum vulgare ), bay leaf ( Laurus nobilis ) and coriander seeds ( Coriandrum sativum ) were investigated… read more here.
Keywords: lipid fractions; inactivation food; culinary condiments; food borne ... See more keywords