Antimicrobial efficacy of plant phenolic compounds against Salmonellaand Escherichia Coli
Autor: | Cetin-Karaca, Hayriye, Newman, Melissa C. |
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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 |
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