Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread
Author:
Funder
Srinakharinwirot University
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-018-0332-2/fulltext.html
Reference30 articles.
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3. Thompson JM, Dodd CER, Waites WM. Spoilage of bread by bacillus. Int. Biodeterior. Biodegradation. 32: 55–66 (1993)
4. Helander I, Nurmiaho Lassila EL, Ahvenainen R, Rhoades J, Roller S. Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. Int. J. Food Microbiol. 71: 235–244 (2001)
5. Roller S, Covill N. The antifungal properties of chitosan in laboratory media and apple juice. Int. J. Food Microbiol. 47: 67–77 (1999)
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