Regulation of acylated homoserine lactones (AHLs) in beef by spice marination
Author:
Funder
Indian Council of Medical Research
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2240-x.pdf
Reference39 articles.
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4. Borch E, Kant-Muermans ML, Blixt Y (1996) Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33:103–120
5. Bruhn JB, Christensen AB, Flodgaard LR, Nielsen KF, Larsen TO, Givskov M, Gram L (2004) Presence of acylated homoserine lactones (AHLs) and AHL-producing bacteria in meat and potential role of AHL in spoilage of meat. Appl Environ Microbiol 70:4293–4302
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