Evaluation Antioxidant and Antimicrobial Effects of Cinnamon Essential Oil and Echinacea Extract in Kolompe

• Главные авторы: Z Noorolahi (Автор), MA Sahari (Автор), M Barzegar (Автор), N Doraki (Автор), H Naghdi Badi (Автор)
• Формат: ‌
• Опубликовано: Institue of Medicinal Plants, ACECR, 2013-02-01T00:00:00Z.
• Предметы: article
• Online-ссылка: Connect to this object online.

Background: Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Objective: Cinnamon verum essential oil (CVEO 0.05, 0.1, 0.15%) and Echinacea purpurea extract (EPE 0.25, 0.5, 0.75%) were added to Kolompe (a tra...