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Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first...

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Detalles Bibliográficos
Autores principales: Uşan, Eyüp, Kılıç, Gülden Başyiğit, Kılıç, Birol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8310405/
https://www.ncbi.nlm.nih.gov/pubmed/34334809
http://dx.doi.org/10.1007/s13197-021-05183-5