Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium

An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds that have been shown to display antimicrobial effec...

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Detalles Bibliográficos
Autores principales: Wong, Catherine W. Y., Mu, Kaiwen, Kitts, David D., Wang, Siyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9963399/
https://www.ncbi.nlm.nih.gov/pubmed/36839487
http://dx.doi.org/10.3390/pathogens12020215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9963399/
https://www.ncbi.nlm.nih.gov/pubmed/36839487
http://dx.doi.org/10.3390/pathogens12020215

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