Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria

Food Control

Volumn 92, Issue , 2018, Pages 437-443

  Chan, Chak Lun ^a,b   Gan, Ren You ^a   Shah, Nagendra P ^b   Corke, Harold ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antibacterial activity; Dietary spices; Food borne pathogenic bacteria; Lactic acid bacteria; Medicinal herbs; Phenolic compounds

Indexed keywords

EID: 85048173529     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.05.032     Document Type: Article

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