Synthesis and Anti‐ Listeria Properties of Odorless Hybrid Bio‐Based n ‐Phenolic Vegetable Branched‐Chain Fatty Acids-Reference-Cited by-同舟云学术

Synthesis and Anti‐ Listeria Properties of Odorless Hybrid Bio‐Based n ‐Phenolic Vegetable Branched‐Chain Fatty Acids

Published:2019-07-18 Issue:10 Volume:96 Page:1093-1101
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Ngo Helen¹,Wagner Karen¹,Yan Zongcheng²,Moreau Robert A.¹,Fan Xuetong¹^ORCID

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center 600 E. Mermaid Lane, Wyndmoor PA 19038 USA

2. School of Chemistry and Chemical EngineeringSouth China University of Technology, 381 Wushan Road, Tianhe District Guangzhou Guangdong 510641 China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12259

Reference27 articles.

1. Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies

2. Essential oils: their antibacterial properties and potential applications in foods—a review

3. Essential oils as antimicrobials in food systems – A review

4. Antimicrobial potential of a lipopeptide biosurfactant derived from a marine Bacillus circulans

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