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Journal of Food Quality
Volume 2018, Article ID 9635184, 9 pages
https://doi.org/10.1155/2018/9635184
Research Article

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

1College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
2Qianxinan Institution for Food and Drug Inspection Center, Xingyi, Guizhou 562400, China
3College of Material and Chemical Engineering, Hainan University, Haikou, Hainan 570228, China

Correspondence should be addressed to Haiming Chen; moc.621@861nehcmh

Received 30 September 2017; Revised 11 December 2017; Accepted 10 January 2018; Published 5 February 2018

Academic Editor: Frederick Adzitey

Copyright © 2018 Wenxue Chen 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

Wenxue Chen, Lan Zou, Weijun Chen, Yueying Hu, and Haiming Chen, “Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus,” Journal of Food Quality, vol. 2018, Article ID 9635184, 9 pages, 2018. https://doi.org/10.1155/2018/9635184.