Antimicrobial properties of phenolic compounds from berries

Journal of Applied Microbiology

Volumn 90, Issue 4, 2001, Pages 494-507

  Puupponen Pimia R ^a   Nohynek, L ^a   Meier, C ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CELL MEMBRANES; FLAVONOIDS; FOOD PRESERVATIVES; FRUITS; LACTIC ACID; PHENOLS;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; BACTERIAL SPECIES; FINNISH; FLAVONOID; GRAM-POSITIVE BACTERIUM; INTESTINAL BACTERIA; PATHOGENIC SPECIES; PHENOLIC COMPOUNDS; PROBIOTIC BACTERIA;

SALMONELLA;

FLAVONOID; MYRICETIN; PHENOL DERIVATIVE;

AGAR GEL DIFFUSION; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; FOOD PRESERVATION; LACTIC ACID BACTERIUM; PLANT; SALMONELLA;

BACTERIA (MICROORGANISMS); FRAGARIA X ANANASSA; NEGIBACTERIA; POSIBACTERIA; RHAMNACEAE; RUBUS CHAMAEMORUS; RUBUS GLAUCUS; SALMONELLA;

EID: 0035070884     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01271.x     Document Type: Article

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