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Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella

Food Bioactive CompoundMedicineFoodborne PathogensFood MicrobiologyAntimicrobial ActivityAntibacterial AgentMicrobiologyInfection ControlPublic HealthAntimicrobial CompoundPharmacologyAntimicrobial Resistance