Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations

Publication date: August 2021Source: Food Control, Volume 126Author(s): Zekun Jin, Li Li, Yin Zheng, Peipei An
Source: Food Control - Category: Food Science Source Type: research