Loading...
Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times
Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobia...
Na minha lista:
| Udgivet i: | Nanomaterials (Basel) |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2017
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5388167/ https://ncbi.nlm.nih.gov/pubmed/28336899 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nano7030065 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|