Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador
Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds that can be an alternative to preserve the microbiological quality of food. The aim of this work was to evaluate the in vitro inhibitory activity of phenolic compounds from the cocoa pod-husk against Sal...
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| Wydane w: | Revista Facultad Nacional de Agronomía - Medellín |
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| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universidad Nacional de Colombia
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=179969339011 https://www.redalyc.org/journal/1799/179969339011/ https://www.redalyc.org/journal/1799/179969339011/html/ https://www.redalyc.org/journal/1799/179969339011/179969339011.epub https://www.redalyc.org/journal/1799/179969339011/movil |
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