Inhibition of Saccharomyces cerevisiae by Slow Release of Propyl Paraben from a Polymer Coating
Author:
Affiliation:
1. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
Abstract
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://meridian.allenpress.com/jfp/article-pdf/64/9/1420/1674661/0362-028x-64_9_1420.pdf
Reference19 articles.
1. ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE
2. RELEASE OF PROPYL PARABEN FROM A POLYMER COATING INTO WATER AND FOOD SIMULATING SOLVENTS FOR ANTIMICROBIAL PACKAGING APPLICATIONS
3. Batch extraction with reaction: phenolic antioxidant migration from polyolefins to water. 1. Theory
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