Stapleton, P.D., Gettert, J. and Taylor, P.W. (2006) Epicatechin gallate, a component of green tea, reduces hatotolerance in Staphylococcus aureus. International Journal of Food Microbiology, 111 (3). pp. 276-279. 10.1016/j.ijfoodmicro.2006.06.005 .
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DOI: 10.1016/j.ijfoodmicro.2006.06.005
| Item Type: | Article |
|---|---|
| Departments, units and centres: | Department of Pharmaceutics > Department of Pharmaceutics |
| ID Code: | 596 |
| Journal or Publication Title: | International Journal of Food Microbiology |
| Deposited By: | Library Staff |
| Deposited On: | 16 Jan 2007 |
| Last Modified: | 12 May 2011 10:45 |
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