In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3373-x/fulltext.html
Reference26 articles.
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3. Boonsai P, Phuwapraisirisan P, Chanchao C (2014) Antibacterial activity of a cardanol from Thai Apismellifera Propolis. Int J Med Sci 11(4):327–336
4. Choi MR, Jeong SG, Liu Q, Ban GH, Lee SY, Park JW, Kang DH (2015) Effect of thiamine dilaurylsulfate against Escherichia coli O157: H7, Salmonella typhimurium, Listeria monocytogenes and Bacillus cereus spores in custard cream. LWT-Food Sci Technol 60:320–324
5. Dean LL, Davis JP, Shofran BG, Sanders TH (2008) Phenolic profiles and antioxidant activity of extracts from peanut plant parts. Open Nat Prod J 1:1–6
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