Autor:	Cetin-Karaca, Hayriye, Newman, Melissa C.
Zdroj:	Food Bioscience; September 2015, Vol. 11 Issue: 1 p8-16, 9p
Abstrakt:	The present study evaluated the antimicrobial efficacy of natural phenolic compounds (PC) extracted from vegetables, fruits, herbs and spices; to inhibit the growth of Gram-negative foodborne bacteria which is defined as the minimum inhibitory concentration (MIC).
Databáze:	Supplemental Index
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect