Tirmania pinoyi: Chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup-Reference-Cited by-同舟云学术

Tirmania pinoyi: Chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup

Published:2013-08 Issue:1 Volume:53 Page:56-62
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stojković Dejan,Reis Filipa S.,Ferreira Isabel C.F.R.,Barros Lillian,Glamočlija Jasmina,Ćirić Ana,Nikolić Miloš,Stević Tanja,Giveli Abdulhamed,Soković Marina

Funder

Foundation for Science and Technology (FCT, Portugal)

COMPETE/QREN/EU

CIMO

Serbian Ministry of Education and Science

Publisher

Elsevier BV

Subject

Food Science

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4. Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species;Barros;Food and Chemical Toxicology,2009

5. Optimized analysis of organic acids in edible mushrooms from Portugal by ultra fast liquid chromatography and photodiode array detection;Barros;Food Analytical Methods,2012

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