Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

Sallawi Takwa; Cristina Caleja; João C.M. Barreira; Marina Sokóvić; Lotfi Achour; Lillian Barros; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.lwt.2017.09.041

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Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

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<i>Arbutus unedo</i> leaf extracts as potential dairy preservatives: case study on quark cheese

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