Manufacture and antibacterial characteristics of
Antibacterial characteristic
Bacillus subtilis
Chlorogenic acid content
Eucommia ulmoides leaves vinegar
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
May 2020
May 2020
Historique:
received:
23
11
2018
revised:
04
11
2019
accepted:
08
11
2019
entrez:
19
5
2020
pubmed:
19
5
2020
medline:
19
5
2020
Statut:
epublish
Résumé
In this work, the fermentation conditions and the antibacterial characteristics of
Identifiants
pubmed: 32419964
doi: 10.1007/s10068-019-00712-7
pii: 712
pmc: PMC7221032
doi:
Types de publication
Journal Article
Langues
eng
Pagination
657-665Informations de copyright
© The Korean Society of Food Science and Technology 2019.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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