Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria.
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DOI: 10.1016/j.ijfoodmicro.2019.02.013
Abstract: This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local… read more here.
Keywords: olive oil; extract olive; fior latte; latte cheese ... See more keywords