Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts
Abstract
Swamp cranberry (Vaccinium oxycoccos) fruit and pomace extracts, rich in organic acids, flavonols, terpenes and stilbenes, inhibited Gram-positive bacteria more strongly than Gram-negative and reduced pathogenic cells in minced pork by 4 log cycles, demonstrating the antibacterial activity and food-preservative potential of bog cranberry.
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How to cite
Stobnicka, A. and Gniewosz, M (2017) 'Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts', Journal of Food Science and Technology, 55(1), pp. 62-71. doi:10.1007/s13197-017-2770-x
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