摘要
综述了动物性、植物性及微生物性3种主要天然食品防腐剂的10种代表物质及其作用机理,并对其应用前景进行了展望。
The paper make a review about 10 kinds of representative materials and their mechanism of 3 kinds of natural food preservatives, such as animality, vegetalitas and microorganisms, and also take a prospect about the development and application of natural food preservative.
出处
《安徽农业科学》
CAS
北大核心
2011年第18期11015-11017,11177,共4页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(31071538)
关键词
天然食品防腐剂
特点
作用机理
Natural food preservative
Characteristic
Mechanism
