Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 406-409

  Kyung, Kyu Hang ^a   Han, Duck Chul ^a   Fleming, Henry P ^b  

^a Sejong University   (South Korea)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

antibacterial activity; autoclaved cabbage; methyl methanethiosulfonate; S methyl L cysteine sulfoxide; Staphylococcus aureus

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; STAPHYLOCOCCUS AUREUS;

EID: 0001765209     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04013.x     Document Type: Article

References (22)

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