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Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

机译：黄原胶，甜菊糖，丁香和肉桂精油对低糖番茄果酱感官和微生物质量的影响

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María F Gliemmo; María A Montagnani; Laura I Schelegueda; Malena M González; Carmen A Campos;
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1. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam [J] . Maria F Gliemmo, Maria A Montagnani, Laura I Schelegueda, Food Science and Technology International . 2016,第2期

机译：黄原胶，甜菊糖，丁香和肉桂精油对低糖番茄酱的感官和微生物品质的影响
2. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam [J] . Gliemmo Maria F., Montagnani Maria A., Schelegueda Laura I., Food Science and Technology International . 2016,第2期

机译：黄原胶，甜菊糖，丁香和肉桂精油对低糖番茄酱的感官和微生物品质的影响
3. Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films [J] . Xu Tian, Gao ChengCheng, Feng Xiao, Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2019,第期

机译：肉桂和丁香精油，提高壳聚糖 - 胶阿拉伯聚电解质络合膜的物理，热和抗微生物性能
4. ANTIMICROBIAL ACTIVITY OF VANILLIN AND MIXTURES WITH CINNAMON AND CLOVE ESSENTIAL OILS IN CONTROLLING ESCHERICHIA COLI O157:H7 IN MILK DURING STORAGE IN REFRIGERATION [C] . CAVA-RODA R., M. T. VALVERDE, GARCIA I., Congres International du Froid de I'IIF . 2011

机译：香草素和混合物用肉桂和丁香精油的抗菌活性在制冷中储存期间牛奶中的大肠杆菌o157：h7
5. Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark Cinnamon Leaves and Cloves [O] . Rita Cava-Roda, Amaury Taboada-Rodríguez, Antonio López-Gómez, 2021

机译：肉桂树皮肉桂叶和丁香香草和精油组合的协同抗菌活性
6. Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves [O] . Rita Cava-Roda, Amaury Taboada-Rodríguez, Antonio López-Gómez, 2021

机译：肉桂树皮，肉桂叶和丁香香草和精油组合的协同抗菌活性

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

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