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 cinnamaldehyde against <i>S. enterica</i> and <i>L. innocua</i> at 25°C.</div>

International Journal of Food Science

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Figure 2

Figure 2: Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life 

Figure 2 | Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life 