BİTKİSEL KAYNAKLI BAZI DOĞAL ANTİMİKROBİYALLER
Fresh or dried forms of various plants are commonly used in foods for improving quality attributes of the foods. Many researchers have found that phenolic compounds, organic acids and essential oils in the structure of plant sources show antimicrobial properties against microorganisms. Therefore, pl...
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| Format: | Article |
| Language: | English |
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Anadolu University
2018-08-01
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| Series: | Anadolu University Journal of Science and Technology - C. Life Sciences and Biotechnology |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/aubtdc/issue/36940/407806?publisher=https-www-eskisehir-edu-tr |