The influence of resveratrol adaptation on resistance to antibiotics, benzalkonium chloride, heat and acid stresses of Staphylococcus aureus and Listeria monocytogenes
Natural products have been presented as possible food preservatives due to their antimicrobial properties with some of these already being used in the food industry. However, it is known that microorganisms are able to adapt to antimicrobial agents, even if from natural sources, and some stresses. I...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://hdl.handle.net/10400.6/8886 |
| País: | Portugal |
| Oai: | oai:ubibliorum.ubi.pt:10400.6/8886 |