Food and Nutrition Sciences
Vol.5 No.9(2014), Paper ID 44434, 10
pages
DOI:10.4236/fns.2014.59085
Phytochemical Composition, Antioxidant and Antibacterial Properties of Pummelo (Citrus maxima (Burm.)) Merr. against Escherichia coli and Salmonella typhimurium
Aimee Sheree A. Barrion, Wilma A. Hurtada, Irene A. Papa, Teofila O. Zulayvar, Marites G. Yee
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Ba?os,
Los Ba?os, Philippines
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Ba?os,
Los Ba?os, Philippines
National Institute of Molecular Biology & Biotechnology, University of the Philippines Los Ba?os, Los Ba?os, Philippines
National Institute of Molecular Biology & Biotechnology, University of the Philippines Los Ba?os, Los Ba?os, Philippines
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Ba?os,
Los Ba?os, Philippines
Copyright © 2014 Aimee Sheree A. Barrion, Wilma A. Hurtada, Irene A. Papa, Teofila O. Zulayvar, Marites G. Yee et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Barrion, A. , Hurtada, W. , Papa, I. , Zulayvar, T. and Yee, M. (2014) Phytochemical Composition, Antioxidant and Antibacterial Properties of Pummelo (
Citrus maxima (Burm.)) Merr. against
Escherichia coli and
Salmonella typhimurium.
Food and Nutrition Sciences,
5, 749-758. doi:
10.4236/fns.2014.59085.