| 天然中草药果蔬防腐保鲜剂的研究进展 |
| |
| 引用本文： | 朱璇.天然中草药果蔬防腐保鲜剂的研究进展[J].新疆农业科学,2004,41(Z1):110-111. |
| |
| 作者姓名： | 朱璇 |
| |
| 作者单位： | 新疆农业大学食品科学系,新疆乌鲁木齐,830052 |
| |
| 摘 要： | 综述了抗菌剂的生理作用有三种 :抗菌剂的化学作用、物理作用、结构作用 ,并重点论述了抗菌剂的分子结构与抗菌活性的关系 ,并对其抗菌机理和构效关系进行了阐述
|
| 关 键 词： | 防腐剂 分子结构 抗菌活性 抗菌机理 |
Advance in Using Natural Chinese Herb as Fruit and Vegetable Preservative |
| |
| ZHU Xuan.Advance in Using Natural Chinese Herb as Fruit and Vegetable Preservative[J].Xinjiang Agricultural Sciences,2004,41(Z1):110-111. |
| |
| Authors: | ZHU Xuan |
| |
| Abstract: | This review sums up update studies,There are three types of preservative physiological action,chemical acion,physical action,structral action.It was emphasized to discuss on the relationship between molecular structure of antifungal and antifungal activity.The relationship between antifungal mechanism and chemical structure and effect was also analysed. |
| |
| Keywords: | preservative molecular structure antifungal activity antifungal mechanism |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
