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Bioprotective properties of seaweeds: In vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content
BACKGROUND: For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both. In general, consumers regard additive-free foods as safer since preservatives can cause health hazards like asthma and cancer and are suspected to be mutagenic and neuro...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2008
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2475528/ https://www.ncbi.nlm.nih.gov/pubmed/18613983 http://dx.doi.org/10.1186/1472-6882-8-38 |