Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages-Reference-Cited by-同舟云学术

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Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages

Published:2016-12 Issue: Volume:70 Page:201-209
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Van Ba Hoa,Seo Hyun-Woo,Cho Soo-Hyun,Kim Yoon-Seok,Kim Jin-Hyoung,Ham Jun-Sang,Park Beom Young,Pil Nam Seong

Funder

Rural Development Administration

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

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2. Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed ham;Arash;Food Control,2016

3. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands cohort study;Botterweck;Food and Chemical Toxicology,2000

4. Essential oils: their antibacterial properties and potential applications in food - A review;Burt;International Journal of Food Microbiology,2004

5. Nitrite and nitrozyl compounds in food preservation;Cammack;Biochimica et Biophysica Acta,1999

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