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
| العنوان: | 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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| المؤلفون: | Yigang Yu, Xinglong Xiao, Xinyi Hu, Meimei Fang, Ruifei Wang |
| المصدر: | International Journal of Food Science & Technology. 56:6039-6051 |
| بيانات النشر: | Wiley, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | medicine.disease_cause, Industrial and Manufacturing Engineering, In vitro, Cell membrane, chemistry.chemical_compound, genomic DNA, medicine.anatomical_structure, chemistry, Biochemistry, Polyphenol, medicine, Kojic acid, Escherichia coli, Food Science |
| تدمد: | 1365-2621 0950-5423 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f948f3ba666b4cda5cdbf2ce7f0345ae https://doi.org/10.1111/ijfs.15268 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........f948f3ba666b4cda5cdbf2ce7f0345ae |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652621 09505423 |
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