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Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben
The cationic surfactant Lauric arginate (LAE) has gained approval for utilization in meat products (limit: 200 mg/kg). However, as for other antimicrobials, its activity is reduced when applied to complex food matrices. The current study therefore aims to better understand protein-antimicrobial agen...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143257/ https://www.ncbi.nlm.nih.gov/pubmed/32131440 http://dx.doi.org/10.3390/foods9030270 |