| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393312 | Food Control | 2012 | 10 Pages |
Abstract
⺠Antimicrobial properties of phenol fractions from cranberry products were investigated. ⺠The minimum inhibitory and maximal tolerated concentration was determined for each pathogen. ⺠Results indicated that Gram+, Gramâ and all pathogens were sensitive to cranberry phenols. ⺠The cranberry juice process can reduce the antimicrobial activity of phenolic fractions.
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Authors
Stéphane Caillet, Jacinthe Côté, Jean-François Sylvain, Monique Lacroix,