Progress on phytochemicals and antimicrobial mechanism of cranberry

doi:10.13652/j.issn.1003-5788.2020.11.038

Home > Archive>Volume , Issue 11, 2020 >202-205,210. DOI:10.13652/j.issn.1003-5788.2020.11.038

Progress on phytochemicals and antimicrobial mechanism of cranberry
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                        10.13652/j.issn.1003-5788.2020.11.038
                    
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Abstract:

This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.

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刘小涵,王远亮.蔓越莓中的植物化合物及其抑菌机理研究进展[J].食品与机械英文版,2020,(11):202-205,210.

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