Determinación de la capacidad conservante del aceite esencial de Cinnamomum verum L. (Canela) aplicado en yogures

Abstract

This study evidences the preservative capacity of essential oil (EO) of Cinnamomun verum L. in yogurts from concentrations of EO of 10 µL/L, maintaining optimum physical-chemical and microbiological quality characteristics stipulated in the NTE INEN 2395: 2011.