Inhibition of Biofilm Formation of Foodborne Staphylococcus aureus by the Citrus Flavonoid Naringenin

Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citru...

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Detalles Bibliográficos
Autores principales: Wen, Qing-Hui, Wang, Rui, Zhao, Si-Qi, Chen, Bo-Ru, Zeng, Xin-An
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622481/
https://www.ncbi.nlm.nih.gov/pubmed/34828898
http://dx.doi.org/10.3390/foods10112614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622481/
https://www.ncbi.nlm.nih.gov/pubmed/34828898
http://dx.doi.org/10.3390/foods10112614

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