Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria
Antimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated. CLCE was extracted using an ultrasound-assisted method with 80 % ethanol. Yield, total phenolic conte...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002571 |
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