Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems.

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第一作者： José María,García-Galdeano

第一单位： Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18071 Granada, Spain.

作者： José María,García-Galdeano ^[1] ; Marina,Villalón-Mir ^[2] ; José,Medina-Martínez ^[1] ; Sofía María,Fonseca-Moor-Davie ^[1] ; Jessandra Gabriela,Zamora-Bustillos ^[1] ; Lydia María,Vázquez-Foronda ^[1] ; Ahmad,Agil ^[3] ; Miguel,Navarro-Alarcón ^[2]

作者单位： Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18071 Granada, Spain. ^[1] Department of Nutrition and Bromatology, School of Pharmacy, University of Granada, 18071 Granada, Spain.;Nutrition and Food Technology Institute of Granada, University of Granada, 18100 Granada, Spain. ^[2] Department of Pharmacology, and Neurosciences Institute, School of Medicine, University of Granada, 18012 Granada, Spain. ^[3]

关键词 Ca and Mg concentrations marketing system microbial growth for sporulated and non-sporulated food-borne microorganisms spices

DOI 10.3390/foods10051122

PMID 34069376

发布时间 2021-06-15

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Foods (Basel, Switzerland)

2021年10卷5期

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Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems.

Foods (Basel, Switzerland)

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Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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