Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00712-7.pdf
Reference42 articles.
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2. Booyens J, Labuschagne MC, Thantsha MS. In vitro antibacterial mechanism of action of crude garlic (Allium sativum) clove extract on selected probiotic bifidobacterium species as revealed by SEM, TEM, and SDS-PAGE analysis. Probiotics Antimicrob. 6: 82-87 (2014)
3. Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Functional properties of vinegar. J. Food Sci. 79: 757-64 (2014)
4. Chen CX, Chen FS. Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology. Food Bioprod. Process. 87: 334-340 (2009)
5. Diao WR, Zhang LL, Feng SS, Xu JG. Chemical composition, antibacterial activity, and mechanism of action of the essential oil from Amomum kravanh. J. Food Prot. 77: 1740-1746 (2014)
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