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Antibacterial effects of unripe grape products (verjuice and sour grape sauce) which are particularly rich in antioxidants and organic acids were evaluated. Survival of Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus which were inoculated in unripe grape products at different inoculum doses (2 and 6 log CFU/mL) was determined. All the samples were kept at...
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