Antimicrobial efficacy of a polyphenolic extract from olive...

International Journal of Food Microbiology 2019 / 04 Vol. 295

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

Roila, Rossana, Valiani, Andrea, Ranucci, David, Ortenzi, Roberta, Servili, Maurizio, Veneziani, Gianluca, Branciari, Raffaella
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Volume:
295
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2019.02.013
Date:
April, 2019
File:
PDF, 260 KB
english, 2019
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