Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens

标题
Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens
作者
关键词
<em class=EmphasisTypeItalic >Saccharina japonica</em>, Antibacterial activity, Gram-positive bacteria, Gram-negative bacteria, Phaeophyta, Subcritical water hydrolysis
出版物
JOURNAL OF APPLIED PHYCOLOGY
Volume 25, Issue 3, Pages 763-769
出版商
Springer Nature
发表日期
2013-01-19
DOI
10.1007/s10811-013-9973-y

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started