Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications.

Ricci, Annalisa; Bertani, Gaia; Maoloni, Antonietta; Bernini, Valentina; Levante, Alessia; Neviani, Erasmo; Lazzi, Camilla

Ricci, Annalisa; Bertani, Gaia; Maoloni, Antonietta; Bernini, Valentina; Levante, Alessia; Neviani, Erasmo; Lazzi, Camilla.

Afiliación

Ricci A; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Bertani G; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Maoloni A; Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Bernini V; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Levante A; SITEIA.PARMA-Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy.
Neviani E; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Lazzi C; Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.

Foods ; 10(5)2021 May 14.

Article en En | MEDLINE | ID: mdl-34069051

Palabras clave

challenge test; fermented byproduct extracts; foodborne pathogens; minced meat; minimum bactericidal concentration

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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