Application of green tea extract as food preservative to improve shelf life of overnight pickled cucumber

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 56, Issue 12, 2009, Pages 660-664

  Miyamoto, Takahisa ^a   Nakayama, Motokazu ^b   Shigemune, Naofumi ^b   Tokuda, Hajime ^b   Matsushita, Tomoyo ^a   Furuta, Kanako ^a   Mekada, Yoko ^a   Honjoh, Kenichi ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b KAO CORPORATION   (Japan)

Author keywords

Acetic acid; Cucumber; Green tea extract; NaCl; Overnight pickling

Indexed keywords

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; ESCHERICHIA COLI;

EID: 77349096420     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.56.660     Document Type: Article

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