Impact of chitosan–thyme and chitosan–rosemary essential oil coatings on biochemical, oxidative, and volatile profiles of Turkish fermented sausage ‘sucuk’ during ripening
Food Science and Technology International
Published online on June 03, 2026
Abstract
Food Science and Technology International, Ahead of Print.
In the current study, the effects of chitosan coatings combined with thyme or rosemary essential oils (EOs), applied as natural antifungal agents to prevent superficial fungal growth on the surface of sucuk, were investigated throughout the ripening ...
In the current study, the effects of chitosan coatings combined with thyme or rosemary essential oils (EOs), applied as natural antifungal agents to prevent superficial fungal growth on the surface of sucuk, were investigated throughout the ripening ...