Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids

International Journal of Food Microbiology - Tập 137 Số 2-3 - Trang 312-316 - 2010
Carlos Eduardo Vasconcelos de Oliveira1, Tânia Lúcia Montenegro Stamford1, Nelson Justino Gomes Neto2, Evandro Leite de Souza2
1Laboratory of Fermentation, Department of Nutrition, Federal University of Pernambuco, Recife, Brazil.
2Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, Brazil

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