The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac
نویسندگان
1 Department of Pharmacognosy, School of Pharmacy and Medicinal Plants Research Center, Medical Sciences/ University of Tehran, Tehran
2 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
3 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
4 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
5 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
6 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
7 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
8 Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
doi
چکیده
Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobials requires expensive investigations. Traditional herbal antimicrobial agents like sumac ...
