Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste

For a long time, food spoilage posed a severe impairment on food safety and public health. Although chemical preservatives are commonly used to inhibit spoilage/ pathogenic microbial growth, the disadvantages of a single target, potential toxicity and high dose of use limit the better use of preserv...

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Detalles Bibliográficos
Autores principales: Wu, Wanfeng, Li, Yaru, Zhu, Xiaoyu, Wang, Liang, Wang, Jiayi, Qin, Yanan, Zhang, Minwei, Yu, Chunshan, Gou, Chunmei, Yan, Xiaoqin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534210/
https://www.ncbi.nlm.nih.gov/pubmed/37780335
http://dx.doi.org/10.1016/j.fochx.2023.100872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534210/
https://www.ncbi.nlm.nih.gov/pubmed/37780335
http://dx.doi.org/10.1016/j.fochx.2023.100872

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