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September 3, 2011Journal of Applied MicrobiologyOpen Access

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

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Abstract

Results allow the targeted selection of plant extracts for food preservation, and selection of starter cultures for fermented products.

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Cite This Study

Sánchez-Maldonado et al. (2011) studied this question.

synapsesocial.com/papers/69df429d6324afb55d591df6 https://doi.org/10.1111/j.1365-2672.2011.05141.x

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