Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese"
written by Ichrak Charfi, Cyrine Moussi, Hanene Ghazghazi, Afwa Gorrab, Riadh Louhichi, Salwa Bornaz,
published by Food and Nutrition Sciences, Vol.12 No.12, 2021

has been cited by the following article(s):

[1]	Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions
	Ultrasonics …, 2023

[2]	Prevalence of Pseudomonas aeruginosa in Milk and Some Dairy Products with Reduction Trials by Some Natural Preservatives
	Journal of Advanced …, 2022

[3]	Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review
	Journal of Food Processing …, 2022

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[1]	Applications of Essential Oils in the Food Industry 2024 DOI:10.1016/B978-0-323-98340-2.00020-1

[2]	Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16804