Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli.
J Food Sci Technol
; 57(3): 1013-1020, 2020 Mar.
Article
in En
| MEDLINE
| ID: mdl-32123422
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Food Sci Technol
Year:
2020
Document type:
Article