Evaluation For Antibacterial Effects Of Volatile Flavors From Chrysanthemum Indicum Against Food-Borne Pathogens And Food Spoilage Bacteria

Journal of Food Safety

Volumn 31, Issue 1, 2011, Pages 140-148

  Lee, J H ^a   Jang, M ^a   Seo, J ^a   Kim, G H ^a,b  

^a Plant Resources Research Institute   (South Korea)

^b Duksung Women's University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

AEROMONAS HYDROPHILA; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CHRYSANTHEMUM; CHRYSANTHEMUM INDICUM; DRYOBALANOPS; LISTERIA MONOCYTOGENES; SALMONELLA CHOLERAESUIS; SALMONELLA ENTERICA; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

EID: 79551699383     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2010.00277.x     Document Type: Article

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