Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham
Jessica Audrey Feijó Corrêa, João Vitor Garcia dos Santos, Alberto Gonçalves Evangelista, Anne Caroline Schoch Marques Pinto, Renata Ernlund Freitas de Macedo, Fernando Bittencourt Luciano
Topics & Concepts
Listeria monocytogenesFood scienceSalmonella enteritidisPreservativeSalmonellaChemistryCinnamaldehydeShelf lifeGenerally recognized as safeCarvacrolMicrobiologyEssential oilBiologyBacteriaBiochemistryGeneticsCatalysisEssential Oils and Antimicrobial ActivityBee Products Chemical AnalysisMeat and Animal Product Quality