Antimicrobial effectiveness of spices: an approach for use in food conservation systems
There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2005-07-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007 |