Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products

Journal of Food Processing and Preservation

Volumn 41, Issue 4, 2017, Pages

  Kittisakulnam, Somchoke ^a   Saetae, Donlaporn ^a   Suntornsuk, Worapot ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BACTERIA; BIRDS; ESSENTIAL OILS; EXTRACTION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOOD PRODUCTS; LACTIC ACID; MEATS; WOOD PRESERVATION;

ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; FERRIC REDUCING ANTIOXIDANT POWER; LACTIC ACID BACTERIA; MINIMUM BACTERICIDAL CONCENTRATION (MBC); MINIMUM INHIBITORY CONCENTRATION; NATURAL ANTIOXIDANTS; NATURAL PRESERVATIVES;

SOLVENT EXTRACTION;

EID: 84992549077     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13004     Document Type: Article

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