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Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus

Crossref DOI link: https://doi.org/10.1007/s10068-024-01588-y

Published Online: 2024-06-25

Published Print: 2024-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lee, Na-Kyoung

Park, Yeong Jin

Kang, Cho Eun

Kim, Ji Hun

Shin, Doohang

Lee, Dae-Hee

Paik, Hyun-Dong https://orcid.org/0000-0001-9891-7703
Funding

Funding for this research was provided by:

Ministry of Trade, Industry and Energy (20008991)
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Article History

Received: 27 November 2023

Revised: 3 April 2024

Accepted: 23 April 2024

First Online: 25 June 2024

Declarations

:

: All authors declared that they do not have any conflict of interest in this manuscript.

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