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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...

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Principais autores: Pedro Aredes Aredes-Fernández, María Cristina Manca de Nadra, María José Rodríguez-Vaquero
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
coleção:Food Technology and Biotechnology
Assuntos:
phenolic compounds
L. monocytogenes
E. coli
fish meat
antibacterial effect
Acesso em linha:http://hrcak.srce.hr/file/160824
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