Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus
Author:
Funder
Ministry of Trade, Industry and Energy
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01588-y.pdf
Reference34 articles.
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3. Bai JR, Zhong K, Wu YP, Eleng G, Gao H. Antibiofilm activity of shikimic acid against Staphylococcus aureus. Food Control. 95: 327-333 (2019)
4. Hu M, Yang X, Chang X. Bioactive phenolic components and potential health effects of chestnut shell: A review. Food Science & Nutrition. 45: 4 (2021)
5. Huang DF, Xu JG, Liu JX, Zhang H, Hu QP. Chemical constituents, antibacterial activity and mechanism of action of the essential oil from Cinnamomum cassia bark against four food-related bacteria. Microbiology. 83: 357-365 (2014)
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