Food Safety through Natural Antimicrobials.

Quinto, Emiliano J; Caro, Irma; Villalobos-Delgado, Luz H; Mateo, Javier; De-Mateo-Silleras, Beatriz; Redondo-Del-Río, María P

Quinto, Emiliano J; Caro, Irma; Villalobos-Delgado, Luz H; Mateo, Javier; De-Mateo-Silleras, Beatriz; Redondo-Del-Río, María P.

Afiliación

Quinto EJ; Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain. equinto@ped.uva.es.
Caro I; Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain. irma.caro@uva.es.
Villalobos-Delgado LH; Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico. vidluz@mixteco.utm.mx.
Mateo J; Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain. jmato@unileon.es.
De-Mateo-Silleras B; Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain. bdemateo@yahoo.com.
Redondo-Del-Río MP; Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain. pazr@ped.uva.es.

Antibiotics (Basel) ; 8(4)2019 Oct 31.

Article en En | MEDLINE | ID: mdl-31683578

Palabras clave

algae; bacteria; bacteriocins; bacteriophages; mushrooms; natural antimicrobials; plants; preservation; spices; viruses

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antibiotics (Basel) Año: 2019 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza

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