Bioprotective properties of seaweeds: <it>In vitro </it>evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content
<p>Abstract</p> <p>Background</p> <p>For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both. In general, consumers regard additive-free foods as safer since preservatives can cause health hazards like asthma...
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| Main Authors: | , , , |
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| Format: | Book |
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BMC,
2008-07-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |