Skreening of plant raw materials as a source of antimicrobial agents in food technology
Grushetsky Roman I.,
Іnstitute of Food Resources
A study of plant extracts (rose hips, roses, lophanthus, mint, basil, hops and momordica), used as antimicrobial agents in the food industry, for their antimicrobial properties against pathogens. against E. coli, Staphylococcus, Pseudomonas, Salmonella, Streptobacillus and Streptococcus.