Phenolic Compounds from Wine as Natural Preservatives of Fish Meat
The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three win...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| سلاسل: | Food Technology and Biotechnology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://hrcak.srce.hr/file/160824 |
| الوسوم: |
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