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ε-聚赖氨酸在食品中应用的研究进展 被引量:22

Advance in Research on Antimicrobial Property and Application of ε-PL
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摘要 介绍了ε-聚赖氨酸(ε-PL)的理化性质、抑菌及抗菌特性,阐述其作为食品添加剂在食品加工中的应用与发展前景。 As a kind of natural food preservative, ε-poly-L-lysine (ε-PL) on its physical chemistry characters, antimicrobial activities and mechanism were introduced and its application and development were reviewed in this paper.
出处 《保鲜与加工》 CAS 2010年第1期11-15,共5页 Storage and Process
关键词 Ε-聚赖氨酸 防腐剂 抑菌机理 应用 ε-pl preservative antimicrobial activities application
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参考文献10

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