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Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli.
Silva, Hevelin Regiane Augusto; de Souza, Gabrielle Messias; Fernandes, José Diego; Constantino, Carlos José Leopoldo; Winkelstroter, Lizziane Kretli.
Affiliation
  • Silva HRA; 1Health Sciences Faculty, University of Western Sao Paulo, 700, Jose Bongiovani St., Presidente Prudente, SP 19050-920 Brazil.
  • de Souza GM; 1Health Sciences Faculty, University of Western Sao Paulo, 700, Jose Bongiovani St., Presidente Prudente, SP 19050-920 Brazil.
  • Fernandes JD; 2School of Technology and Applied Sciences (FCT), Sao Paulo State University (UNESP), 305, Roberto Simonsen St., Presidente Prudente, SP 19060-900 Brazil.
  • Constantino CJL; 2School of Technology and Applied Sciences (FCT), Sao Paulo State University (UNESP), 305, Roberto Simonsen St., Presidente Prudente, SP 19060-900 Brazil.
  • Winkelstroter LK; 1Health Sciences Faculty, University of Western Sao Paulo, 700, Jose Bongiovani St., Presidente Prudente, SP 19050-920 Brazil.
J Food Sci Technol ; 57(3): 1013-1020, 2020 Mar.
Article in En | MEDLINE | ID: mdl-32123422
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2020 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2020 Document type: Article