EFFECT OF CORN OIL AND CASEIN ON THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS
- Other title
- EFFETS DE L'HUILE DE MAIS ET DE LA CASEINE SUR L'ACTIVITE ANTIMICROBIENNE DES ANTIOXYDANTS PHENOLIQUES (fr)
- Author
- RICO MUNOZ E; DAVIDSON PM
UNIV. TENNESSEE, DEP. FOOD TECH. SCI./KNOXVILLE/USA - Source
- JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1284-1288; BIBL. 22 REF.; 6 FIG./2 TABL.
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- ANTIOXYGENE BHA BUTYLHYDROQUINONE PROPRIETE INHIBITION HUILE MAIS CASEINE ANTIMICROBIENNES TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- ANTIOXYGEN PROPERTIES INHIBITION CORN OIL CASEIN FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0448173
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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