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المؤلفون: Kyungae Jung, Chan-Sung Park
المصدر: Korean Journal of Food Preservation. 20:134-139
مصطلحات موضوعية: Preservative, biology, Chemistry, fungi, food and beverages, Pathogenic bacteria, Antimicrobial, medicine.disease_cause, biology.organism_classification, Allium sativum, Polyphenol, medicine, Allium, Zingiber officinale, Food science, Antibacterial activity, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3c7d7ae26c2e791a7f657c98641aa428
https://doi.org/10.11002/kjfp.2013.20.1.134