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cong da suan ti qu kang jun ji
Pages: 46
Year: Issue:  2
Journal: Reclaiming and Rice Cultivation

Keyword:  大蒜霉菌和酵母菌防腐添加剂灭菌活性抗菌剂抗菌作用日本京都大学高温处理食品科学1994年6月;
Abstract: 据JapanHighTechReport1994年6月报道:日本京都大学食品科学系等单位的科学家,已从大蒜中提取一种无臭、无味的多受体.这种物质具有抗菌作用,其抗菌效率与常用的抗菌素制剂相当,而且,在经过120℃高温处理后,仍可保持其灭菌活性.这村从大蒜提取的抗菌剂,可以特别有效地抑制霉菌和酵母菌的生长,可望成为理想的食品防腐添加剂.从大蒜提取抗菌剂
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