ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1984.tb00609.x/fullpdf
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1. Development of resistance in Saccharomyces cerevisiae against inhibitory effects of Browning reaction products
2. Modification of arginine and lysine in proteins with 2,4-pentanedione
3. Antimicrobial properties of diacetyl
4. Effect of Diacetyl on Foodborne Microorganisms
5. Antimicrobial Properties of α-Dicarbonyl and Related Compounds
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