The ability ofSchisandra chinensisfruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance ofBacillus cereusspores-Reference-Cited by-同舟云学术

The ability ofSchisandra chinensisfruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance ofBacillus cereusspores

Published:2015-06-23 Issue:10 Volume:50 Page:2193-2200
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bai Xuezhi¹,Park Il Beom¹,Hwang Han-Joon¹,Mah Jae-Hyung¹

Affiliation:

1. Department of Food and Biotechnology; Korea University; Sejong 339-700 Korea

Funder

High Value-added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference27 articles.

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3. Composition and biological activities of the essential oil from Schisandra chinensis obtained by solvent-free microwave extraction;Chen;LWT-Food Science and Technology,2011

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