Antimicrobial activity of magnolia officinalis extracts in vitro and its effects on the preservation of chilled mutton

Journal of Food Biochemistry

Volumn 35, Issue 2, 2011, Pages 425-441

  Hu, Yongjin ^a   Qiao, Jinling ^a   Zhang, Xi ^a   Ge, Changrong ^a  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE COMPOUNDS; ANTHRACIS; ANTI OXIDATIVE ACTIVITY; ANTI-INFLAMMATORY EFFECTS; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL AGENT; ANTI-PLATELET ACTIVITIES; ASIAN COUNTRIES; CENTRAL NERVOUS SYSTEMS; DIFFUSION METHOD; E. COLI; ENTEROBACTERIACEAE; FREE RADICAL SCAVENGING ACTIVITY; HIGH POTENTIAL; IN-VITRO; INHIBITORY EFFECT; MAGNOLOL; MONOCYTOGENES; OVERALL ACCEPTABILITY; PHARMACOLOGICAL ACTIVITY; S. AUREUS; S. TYPHIMURIUM; THAILAND; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ESCHERICHIA COLI; FOOD PRODUCTS; FREE RADICALS;

BACTERIA;

BACILLUS ANTHRACIS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MAGNOLIA; MAGNOLIA OFFICINALIS; MAGNOLIACEAE; PSEUDOMONAS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 79952742015     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00393.x     Document Type: Article

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