Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of mayonnaise sauce
In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/35536/ |
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