Effects of sub-lethal concentrations of hexanal and 2-( E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli
| Autor: | Patrignani, Francesca, Iucci, Luciana, Belletti, Nicoletta, Gardini, Fausto, Guerzoni, M. Elisabetta, Lanciotti, Rosalba ⁎ |
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| Zdroj: | In International Journal of Food Microbiology 2008 123(1):1-8 |
| Databáze: | ScienceDirect |
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