Antimicrobial mechanism of alkyl gallates against Escherichia coli and Staphylococcus aureus and its combined effect with electrospun nanofibers on Chinese Taihu icefish preservation

Shi, Y-G, Zhang, R-R, Zhu, C-M et al. (6 more authors) (2021) Antimicrobial mechanism of alkyl gallates against Escherichia coli and Staphylococcus aureus and its combined effect with electrospun nanofibers on Chinese Taihu icefish preservation. Food Chemistry, 346. 128949. ISSN 0308-8146

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Alkyl gallates; Antimicrobial mechanism; Escherichia coli; Staphylococcus aureus; Electrospun nanofibers; Reactive oxidative species; Preservation
Dates:
  • Published: 1 June 2021
  • Accepted: 22 December 2020
  • Published (online): 27 December 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Jan 2021 13:14
Last Modified: 19 Jan 2021 13:16
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodchem.2020.128949

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Filename: FOODCHEM-D-20-06453.pdf

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