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pro vyhledávání: '"Nicole Campezato Palazzi"'
Autor:
Priscila Dayane de Freitas Santos, Odinei Hess Gonçalves, Nicole Campezato Palazzi, Anderson Clayton da Silva, Fernanda Vitória Leimann, Lívia Bracht, Renata Hernandez Barros Fuchs
Publikováno v:
Food & Function. 8:1851-1858
Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed44ab9a8e0f1a0bc240b128d9f3bd1e
https://doi.org/10.1039/c7fo00452d
https://doi.org/10.1039/c7fo00452d
