Effect of olive leaf extract on the quality of Cantal cheese
Year: 2024
Type: article
Abstract: ), while a strong inhibitory effect was found against pathogen microorganisms. No negative impact was found on the texture and chemical composition. Significant colour and structural changes were observed. The results indicate the potential of OLE to be used as bioactive ingredient to improve the quality of cheese.
Source: Food Chemistry X
Institutions: University of Sfax, Université Clermont Auvergne, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, VetAgro Sup, Unité Mixte de Recherche sur les Fromages, Institut Supérieur de Biotechnologie de Sfax, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Padjadjaran University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4404058886