Kojic acid and tea polyphenols inactivate
Escherichia coli
O157:H7
in vitro
and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA
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1988 ◽
Vol 5
(3)
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pp. 189-195
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2002 ◽
Vol 74
(1-2)
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pp. 167
Keyword(s):
2007 ◽
Vol 70
(3)
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pp. 543-550
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Keyword(s):
2001 ◽
Vol 183
(3)
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pp. 921-927
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2006 ◽
Vol 8
(2)
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pp. 426-433
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