PREPARATION OF ANTIMICROBIAL COMPOUNDS BY HYDROLYSIS OF OLEUROPEIN FROM GREEN OLIVES

被引：94

作者：

WALTER, WM

FLEMING, HP

ETCHELLS, JL

机构：

[1] USDA,ARS,FOOD FERM LAB,RALEIGH,NC 27607

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

APPLIED MICROBIOLOGY | 1973年 / 26卷 / 05期

关键词：

D O I：

10.1128/AEM.26.5.773-776.1973

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：773 / 776

页数：4

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[4] OCCURRENCE OF AN INHIBITOR OF LACTIC ACID BACTERIA IN GREEN OLIVES [J].

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[5] ANTIMICROBIAL PROPERTIES OF OLEUROPEIN AND PRODUCTS OF ITS HYDROLYSIS FROM GREEN OLIVES [J].

FLEMING, HP ;

WALTER, WM ;

ETCHELLS, JL .

APPLIED MICROBIOLOGY, 1973, 26 (05) :777-782

[6]

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[7]

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[8]

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[9] ON OLEUROPEIN, BITTER PRINCIPLE OF OLIVES [J].

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[10]

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