Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation

In the search for non-chemical and green methods to counteract the bacterial contamination of foods, the use of natural substances with antimicrobial properties and light irradiation at proper light waves has been extensively investigated. In particular, the combination of both techniques, called ph...

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Detalles Bibliográficos
Autores principales: Munir, Zunaira, Banche, Giuliana, Cavallo, Lorenza, Mandras, Narcisa, Roana, Janira, Pertusio, Raffaele, Ficiarà, Eleonora, Cavalli, Roberta, Guiot, Caterina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8910554/
https://www.ncbi.nlm.nih.gov/pubmed/35269742
http://dx.doi.org/10.3390/ijms23052600

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8910554/
https://www.ncbi.nlm.nih.gov/pubmed/35269742
http://dx.doi.org/10.3390/ijms23052600

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