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Antimicrobial activity of polyphenolic compounds from Spirulina against food-borne bacterial pathogens
Food-borne drug-resistant bacteria have adverse impacts on both food manufacturers and consumers. Disillusionment with the efficacy of current preservatives and antibiotics for controlling food-borne pathogens, especially drug-resistant bacteria, has led to a search for safer alternatives from natur...
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| Vydáno v: | Saudi J Biol Sci |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7783674/ https://ncbi.nlm.nih.gov/pubmed/33424328 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.sjbs.2020.10.029 |
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