Synthesis and Evaluation of Antimicrobial and Antibiofilm Properties of A-Type Procyanidin Analogues against Resistant Bacteria in Food
Author:
Funder
Universidad de Ja?n
Junta de Andaluc?a
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00535
Reference31 articles.
1. An overview of natural antimicrobials role in food
2. Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts
3. Antibacterial Activities of Plant Essential Oils and Their Components against Escherichia coli O157:H7 and Salmonella enterica in Apple Juice
4. Antibacterial Activities of Naturally Occurring Compounds against Antibiotic-Resistant Bacillus cereus Vegetative Cells and Spores, Escherichia coli, and Staphylococcus aureus
5. Review — Persistence of Listeria monocytogenes in food industry equipment and premises
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