Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

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Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero;
(2013)
  • Publisher: University of Zagreb
  • Journal: Food Technology and Biotechnology (issn: 1330-9862, eissn: 1334-2606)
  • Publisher copyright policies & self-archiving
  • Subject: Biotechnology | TP368-456 | E. coli | L. monocytogenes | phenolic compounds | fish meat | antibacterial effect | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-querc... View more
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