Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations
Article in Food Control (August 2021)
The most recent citing publications are shown below. View all 60 publications that cite this research output on Dimensions.
An Investigation on the Occurrence and Molecular Characterization of Bacillus cereus in Meat and Meat Products in China
Article in Foodborne Pathogens and Disease (March 2021)
Strain variation in Bacillus cereus biofilms and their susceptibility to extracellular matrix-degrading enzymes
Preprint in bioRxiv (January 2021)