Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria
Ali Serhat Özkütük
Topics & Concepts
Food spoilageFood scienceChemistryAntimicrobialEnterococcus faecalisKaempferolMicrobiologyMorganella morganiiCadaverineYersinia ruckeriBiologyBacteriaStaphylococcus aureusPutrescineBiochemistryQuercetinEscherichia coliEnterobacteriaceaeFisheryGeneFish <Actinopterygii>EnzymeAntioxidantRainbow troutGeneticsPolyamine Metabolism and ApplicationsOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies