Antimicrobial activity of mango sap
- Author
- NEGI, P. S1 ; SABY JOHN, K2 ; PRASADA RAO, U. J. S2
[1] Department of Human Resource Development, Central Food Technological Research Institute, Mysore, India
[2] Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India - Source
European food research & technology (Print). 2002, Vol 214, Num 4, pp 327-330 ; ref : 12 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité biologique Antimicrobien Mangue Sensibilité résistance Sève Fruit
- Keyword (en)
- Biological activity Antimicrobial agent Mango Sensitivity resistance Sap Fruit
- Keyword (es)
- Actividad biológica Antimicrobiano Mango Sensibilidad resistencia Savia Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13597241
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-001-0485-7 
https://dx.doi.org/10.1007/s00217-001-0485-7
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