Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens

Published 2011 View Full Article

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Title
Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens
Authors
Keywords
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Journal
ANALYTICAL CHEMISTRY
Volume 83, Issue 11, Pages 4137-4146
Publisher
American Chemical Society (ACS)
Online
2011-04-28
DOI
10.1021/ac2001498

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