Changes in cell membrane properties and phospholipid fatty acids of bacillus subtilis induced by polyphenolic extract of Sanguisorba officinalis L
Author:
Affiliation:
1. State Key Laboratory of Food Science and TechnologyNanchang University Nanchang 330047 China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15170
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4. Antibacterial Activity and Mode of Action of Ferulic and Gallic Acids Against Pathogenic Bacteria
5. Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid againstAlicyclobacillus acidoterrestrisvegetative cells in apple juice
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