Antibacterial activities of isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root in liquid and vapor phases against 5 dominant bacteria isolated from low-salt Jeotgal, a Korean salted and fermented seafood

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1405-1412

  Kim, Hee Yun ^a   Gornsawun, Gornpan ^b   Shin, Il Shik ^b  

^a Woosong University   (South Korea)

^b Gangneung Wonju National University   (South Korea)

Author keywords

antibacterial activity; horseradish root; jeotgal; sothiocyanate (ITC); vapor phase

Indexed keywords

BACTERIA; BACTERIOLOGY; FOOD PRODUCTS; VAPOR PHASE EPITAXY;

ANTI-BACTERIAL ACTIVITY; HORSERADISH ROOT; JEOTGAL; SOTHIOCYANATE (ITC); VAPOR PHASE;

LIQUIDS;

EID: 84938409817     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0180-2     Document Type: Article

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