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Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358356/ https://www.ncbi.nlm.nih.gov/pubmed/34401102 http://dx.doi.org/10.1002/fsn3.2433 |