Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat
Belal J. Muhialdin, Hana Kadum, Salahaldin Fathallah, Anis Shobirin Meor Hussin
Topics & Concepts
Food scienceFermentationShelf lifeFermentation in food processingListeria monocytogenesSalmonella entericaChemistryStaphylococcus aureusSalmonellaBiologyLactic acidBacteriaGeneticsGinger and Zingiberaceae researchEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities