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Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries
Herbs and spices have been used since ancient times, because of their antimicrobial properties increasing the safety and shelf life of food products by acting against foodborne pathogens and spoilage bacteria. Plants have historically been used in traditional medicine as sources of natural antimicro...
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| Publicat a: | Nutrients |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4586554/ https://ncbi.nlm.nih.gov/pubmed/26378575 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu7095359 |
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