The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers.

Balandin, G V; Suvorov, O A; Shaburova, L N; Podkopaev, D O; Frolova, Yu V; Ermolaeva, G A

Balandin, G V; Suvorov, O A; Shaburova, L N; Podkopaev, D O; Frolova, Yu V; Ermolaeva, G A.

Afiliação

Balandin GV; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.
Suvorov OA; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.
Shaburova LN; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.
Podkopaev DO; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.
Frolova YV; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.
Ermolaeva GA; Moscow State University of Food Production, 11, Volokolamskoe shosse, Moscow, 125080 Russia.

J Food Sci Technol ; 52(6): 3881-6, 2015 Jun.

Article em En | MEDLINE | ID: mdl-26028773

Palavras-chave

Bacillus subtilis; Chitosan; Erwinia herbicola; Gum arabic; Pseudomonas fluorescens; Sarcina flava; Silver nanoparticles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article