| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367362 | International Journal of Food Microbiology | 2013 | 5 Pages |
Abstract
⺠Wine spoilage yeast and acetic acid bacteria inhibition by phenolics was described. ⺠Several phenolic acids, stilbenes, and flavonoids exhibited antimicrobial activity. ⺠First time, wine spoilage microorganism inhibition by pterostilbene was reported. ⺠Study identified stilbenes as compounds worthy of further investigation.
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Authors
E. Pastorkova, T. Zakova, P. Landa, J. Novakova, J. Vadlejch, L. Kokoska,