The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise

Publication date: Available online 25 May 2020Source: LWTAuthor(s): Laura Menchetti, Agnese Taticchi, Sonia Esposto, Maurizio Servili, David Ranucci, Raffaella Branciari, Dino Miraglia
Source: LWT Food Science and Technology - Category: Food Science Source Type: research