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Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens

The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 200 μl/ml) and diallyl sulfide (5, 10 and 20 μM) on Listeria monocytogenes and Escherichia coli O157:H7 cultivated in tryptic soy broth at 4, 22 and 35°C for up to 7 days were investigated. L. monocytogenes was more r...

詳細記述

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書誌詳細
主要な著者: Lu, Xiaonan, Rasco, Barbara A., Kang, Dong-Hyun, Jabal, Jamie M.F., Aston, D. Eric, Konkel, Michael E.
フォーマット: Artigo
言語:Inglês
出版事項: 2011
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC3433400/
https://ncbi.nlm.nih.gov/pubmed/21553849
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/ac2001498
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