Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector
Author:
Affiliation:
1. Food Science Department, Faculty of Agriculture Cairo University Giza 12613 Egypt
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15854
Reference130 articles.
1. Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes
2. The effect of banana leaf package on the shelf life of rainbow trout fillet in comparison with plastic bags
3. Cytotoxic and antimicrobial potential of different varieties of ripe banana used traditionally to treat ulcers
4. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
5. Recent advances in banana (musa spp.) biofortification to alleviate vitamin A deficiency
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