Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum

LWT

Volumn 38, Issue 4, 2005, Pages 347-352

  Siripongvutikorn, Sunisa ^a   Thummaratwasik, Paiboon ^a   Huang, Yao Wen ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antimicrobial; Antioxidant; Disk diffusion method; Pathogenic bacteria; Tom Yum

Indexed keywords

ANTIOXIDANTS; ESCHERICHIA COLI; FLUORESCENCE; FOOD PROCESSING; GENES; MASS SPECTROMETRY;

ANTIMICROBIAL EFFECTS; PSEUDOMONAS FLUORESCENS ATCC 49389; THAI SEASONING; TRADITIONAL SEASONING;

FOOD PRODUCTS;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 12344298745     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.006     Document Type: Article

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