Autors: Ivanova, N. V., Kostova I. I., Dimitrov D., Vlaseva R., Damyanova S., Ivanova M., Stoyanova A.
Title: The possibilities of using of essential oils in dairy products. 2. Dill (Anethum Graveolens)
Keywords: Dill Essential oil Dairy Microorganisms

Abstract: The possibility of using of the essential oil of dill (Anethum graveolens) in dairy products has been studied. The composition, antimicrobial properties and the effect of the essential oil of dill on the microorganisms of starter cultures for dairy products has been studied.

References

    Issue

    Ukrainian Food Journal, vol. 3, issue 4, pp. 516-523, 2014, Ukraine, National University of Food Technologies Volodymyrska str., 68 Ukraine, Kyiv 01601, ISBN ISSN 2313-5891 (Online), ISSN 2304-974X (Print)

    Вид: статия в списание, публикация в реферирано издание, индексирана в Web of Science