阿魏酸
香豆酸
对香豆酸
食品科学
化学
咖啡酸
芦丁
抗菌剂
生物化学
抗氧化剂
有机化学
作者
Rajni Chauhan,Wamik Azmi,Saurabh Bansal,Gunjan Goel
摘要
The results obtained in this study helps in understanding the effect of environmental stresses during processing on susceptibility of C. sakazakii to natural antimicrobial agents. Future transcriptomic studies and functional genetic studies are warranted to understand the strain specific stress responses for the development of better control methods possibly by using these natural antagonists.
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