Synergistic, antagonistic and additive effects of selected polyphenols and commonly used food preservatives

Daniela Gwiazdowska , Katarzyna Marchwińska , Krzysztof Juś


Publication typeOriginal work published as abstract
Author Daniela Gwiazdowska (WT / KPPJ)
Daniela Gwiazdowska,,
- Department of Natural Science and Quality Assurance
, Katarzyna Marchwińska (WT / KPPJ)
Katarzyna Marchwińska,,
- Department of Natural Science and Quality Assurance
, Krzysztof Juś (UEP)
Krzysztof Juś,,
- Poznań University of Economics and Business
Publication size in sheets0.3
Book Postępy w utrwalaniu żywności : I Seminarium Naukowe, Łódź, 10 września 2018 [Księga abstraktów], 2018, Instytut Technologii Fermentacji i Mikrobiologii. Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka , ISBN 978-83-63929-49-7, 40 p.
Keywords in Englishpolyphenols, food preservatives, microorganisms, bacteria
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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