| 天然食品防腐剂的研究进展 |
| |
| 引用本文： | 冯炜玮,陈志伟. 天然食品防腐剂的研究进展[J]. 安徽农业科学, 2011, 39(18): 11015-11017,11177 |
| |
| 作者姓名： | 冯炜玮 陈志伟 |
| |
| 作者单位： | 1. 山东理工大学生命科学学院,山东,淄博,255049
2. 山东理工大学分析测试中心,山东,淄博,255049 |
| |
| 基金项目： | 国家自然科学基金项目(31071538) |
| |
| 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。
|
| 关 键 词： | 天然食品防腐剂 特点 作用机理 |
Research Progress of the Natural Food Preservative |
| |
| FENG Wei-wei et al. Research Progress of the Natural Food Preservative[J]. Journal of Anhui Agricultural Sciences, 2011, 39(18): 11015-11017,11177 |
| |
| Authors: | FENG Wei-wei et al |
| |
| Affiliation: | FENG Wei-wei et al(School of Life Science,Shandong University of Technology,Zibo,Shandong 255049) |
| |
| Abstract: | 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. |
| |
| Keywords: | Natural food preservative Characteristic Mechanism |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
