Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens
Prakash Kishore Hazam, Sanjay Prasad Selvaraj, Abhishek Negi, Wen‐Chun Lin, Jyh‐Yih Chen
Topics & Concepts
Food spoilageBiologyPreservativeFood scienceAntimicrobialBiopreservationMicrobiologyCandida albicansBacteriaBacteriocinGeneticsAntimicrobial Peptides and ActivitiesProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods