Inhibition of Biofilm Formation of Foodborne <i>Staphylococcus aureus</i> by the Citrus Flavonoid Naringenin
Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citru...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/361ce3d89f89447b95c25c792101b8f9 |
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