Microbial fermented tea - a potential source of natural food preservatives

Trends in Food Science and Technology

Volumn 19, Issue 3, 2008, Pages 124-130

  Mo, Haizhen ^a   Zhu, Yang ^b   Chen, Zongmao ^c  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FERMENTATION; HEALTH RISKS; MICROBIOLOGY; PATHOGENS;

ANTIMICROBIAL ACTIVITIES; MICROBIAL FERMENTATION;

FOOD PRESERVATIVES;

BACTERIA (MICROORGANISMS);

EID: 38949171000     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.10.001     Document Type: Article

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