Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems

Ca and Mg levels were determined in five spices according to marketing system (in bulk or commercialized in glass or polyethylene terephthalate (PET) containers) and correlated with microbial growth of commonly sporulated (Clostridium perfringens and Bacillus cereus) and non-sporulated (Listeria mon...

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Detalles Bibliográficos
Autores principales: García-Galdeano, José María, Villalón-Mir, Marina, Medina-Martínez, José, Fonseca-Moor-Davie, Sofía María, Zamora-Bustillos, Jessandra Gabriela, Vázquez-Foronda, Lydia María, Agil, Ahmad, Navarro-Alarcón, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158764/
https://www.ncbi.nlm.nih.gov/pubmed/34069376
http://dx.doi.org/10.3390/foods10051122

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158764/
https://www.ncbi.nlm.nih.gov/pubmed/34069376
http://dx.doi.org/10.3390/foods10051122

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