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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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Lu, Xiaonan, Rasco, Barbara A., Kang, Dong-Hyun, Jabal, Jamie M.F., Aston, D. Eric, Konkel, Michael E.
Format: Artigo
Sprache:Inglês
Veröffentlicht: 2011
Schlagworte:
Online Zugang: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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