The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac

• Main Authors: Gh Amin (Author), MM Ahmadian - Attari (Author), MR Fazeli (Author), H Jamalifar (Author), H Ashtiani (Author), A Ghobadi (Author), R Shakiba (Author), M Khanlarbeik (Author)
• Format: Book
• Published: Institue of Medicinal Plants, ACECR, 2008-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobia...