In the food science field, the term "antimicrobial" basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...].
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| http://dx.doi.org/10.3390/foods10030568 | DOI Listing |
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School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; An Hui Center of Chuju Planting and Deep Processing Engineering Research, Chuzhou University, Chuzhou 239000, China. Electronic address:
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Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China. Electronic address:
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Department of Veterinary Population Medicine, University of Minnesota, St. Paul, Minnesota, USA.
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