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Use of Propolis in the Sanitization of Lettuce

The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap...

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Detalles Bibliográficos
Autores principales:	Feás, Xesús, Pacheco, Lazaro, Iglesias, Antonio, Estevinho, Leticia M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4139841/ https://www.ncbi.nlm.nih.gov/pubmed/25007823 http://dx.doi.org/10.3390/ijms150712243

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