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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2021
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| 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 |