Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

<div>Inhibitory effect of grape seed extract against <i>S. enterica</i> and <i>L. innocua</i> at 25°C.</div>

International Journal of Food Science

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Figure 1

Figure 1: Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life 

Figure 1 | Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life 