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Food & Function

Linking the chemistry and physics of food with health and nutrition


Atomic force microscopy-guided fractionation reveals the influence of cranberry phytochemicals on adhesion of Escherichia coli

Department of Chemical Engineering, Worcester Polytechnic Institute, Worcester, USA
E-mail: terric@wpi.edu
Department of Chemistry and Biochemistry, University of Massachusetts-Dartmouth, North Dartmouth, USA
Food Funct., 2016,7, 2655-2666

DOI: 10.1039/C6FO00109B
Received 26 Jan 2016, Accepted 09 May 2016
First published online 13 May 2016

This article is part of themed collection: Recent HOT articles
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