摘要
就大蒜水溶液对几十种常见的污染食品的真菌进行了抑制和杀灭作用的研究,并且与食品防腐剂苯甲酸和山梨酸的抗真菌作用加以比较。研究结果证明,大蒜水溶液的抗真菌作用强度与苯甲酸、山梨酸相近似,说明大蒜对污染食品的各种真菌具有很强的抑制和杀灭作用。
This paper made a study of the restraining and killing effect of allium sativum sulution on decades common fungi which pollute foodstuff, and compared this effect with that of the foodstuff antiseptic benzdic acid and sorbic acid. The study result which has shown that the antimycotic effect of allium sativum is similar to that of benzdic acid and sorbic acid, demonstrated that allium sativum had very strong restraining and killing effect on various fungi.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第1期7-11,共5页
Food Science
