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Vanillin antimicrobial effect

One limitation is the strong flavour of vanillin at the minimal inhibitory concentrations required, but this may be partially overcome by using it in combination with other, synergistic, antimicrobials, thus lowering the effective concentrations that are necessary (Gould, 1996). [Pg.304]

See other pages where Vanillin antimicrobial effect is mentioned: [Pg.400]    [Pg.89]    [Pg.205]    [Pg.400]    [Pg.304]    [Pg.525]    [Pg.8]    [Pg.9]    [Pg.10]    [Pg.25]    [Pg.808]    [Pg.184]    [Pg.212]   
See also in sourсe #XX -- [ Pg.25 , Pg.554 ]



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