Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens

Overview of attention for article published in Journal of Applied Phycology, January 2013

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Seaweeds also have good #antibacterial properties, & R potentially natural food preservatives. #NoBHTorBHA! http://t.co/XbXV4ecHgZ

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