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Fresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions
The preservation of fresh produce served as salads through soaking with solutions containing naturally occurring phenolic ingredients is of merit. For a primary assay, thymol and resveratrol at 0–500 ppm were prepared and used to inhibit growth and survival of Escherichia coli and Staphylococcus aur...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448359/ https://www.ncbi.nlm.nih.gov/pubmed/28572968 http://dx.doi.org/10.1002/fsn3.458 |