Food Science and Food Chemistry
1. Antibacterial activity of Butia odorata extracts against pathogenic bacteria

Darla Maia; Bianca Aranha; Fabio Chaves; Wladimir Silva

Volume 1, Issue 3 , Summer 2017, , Pages 169-174

Abstract
  Currently, synthetic preservatives are added to foods to increase their microbiological safety, but the demand for foods free of these agents is on the rise. Butia odorata Barb. Rodr. is a tree native to southern South America, with fruits rich in bioactive compounds. In this investigation, hexane (BHE) ...  Read More

Antibacterial activity of <i>Butia odorata</i> extracts against pathogenic bacteria