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Antimicrobial activity of polyphenolic compounds from Spirulina against food-borne bacterial pathogens
Food-borne drug-resistant bacteria have adverse impacts on both food manufacturers and consumers. Disillusionment with the efficacy of current preservatives and antibiotics for controlling food-borne pathogens, especially drug-resistant bacteria, has led to a search for safer alternatives from natur...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7783674/ https://www.ncbi.nlm.nih.gov/pubmed/33424328 http://dx.doi.org/10.1016/j.sjbs.2020.10.029 |