Natural Preservation of Yogurt Using Origanum vulgare and Thymus vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment.

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Title: Natural Preservation of Yogurt Using Origanum vulgare and Thymus vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment.
Authors: Shahin, Hoda Helene1 (AUTHOR), Baroudi, Moomen2 (AUTHOR), Dabboussi, Fouad1 (AUTHOR), El-Mir, Reem1 (AUTHOR), Germanos, Julia1 (AUTHOR), Salma, Rayane3 (AUTHOR), El-Omari, Khaled1,3 (AUTHOR) khaledo@cciat.org.lb, Hebishy, Essam (AUTHOR) ehebishy@wiley.com
Source: Journal of Food Processing & Preservation. 6/1/2026, Vol. 2026, p1-14. 14p.
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An: 194204345
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  Data: Natural Preservation of Yogurt Using Origanum vulgare and Thymus vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/1/2026, Vol. 2026, p1-14. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=bsu&AN=194204345
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      – Type: doi
        Value: 10.1155/jfpp/6081584
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1
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      – TitleFull: Natural Preservation of Yogurt Using Origanum vulgare and Thymus vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment.
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            NameFull: Shahin, Hoda Helene
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            NameFull: Baroudi, Moomen
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            NameFull: El-Mir, Reem
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            NameFull: Germanos, Julia
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              Text: 6/1/2026
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              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
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