The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat

LWT

Volumn 65, Issue , 2016, Pages 746-750

  Lee, Na Kyoung ^a   Jung, Byeong Su ^a   Na, Da Som ^a   Yu, Hwan Hee ^a   Kim, Joo Sung ^b   Paik, Hyun Dong ^a  

^a Konkuk University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Antimicrobial effect; Campylobacter jejuni; Chestnut inner shell extract; Phenolic compound

Indexed keywords

ANIMALS; FRUITS; HYDROPHOBICITY; MEATS; MICROWAVE INTEGRATED CIRCUITS; PHENOLS;

ANTI-MICROBIAL EFFECTS; CAMPYLOBACTER JEJUNI; CAMPYLOBACTERS; CHESTNUT INNER SHELLS; FLAVONOID CONTENT; MINIMUM INHIBITORY CONCENTRATION; NATURAL-ANTIMICROBIALS; PHENOLIC COMPOUNDS;

BACTERIA;

EID: 84951911151     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.004     Document Type: Article

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