]*>","")" /> Advance in Using Natural Chinese Herb as Fruit and Vegetable Preservative
Xinjiang Agricultural Sciences

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Advance in Using Natural Chinese Herb as Fruit and Vegetable Preservative

  • Received:2004-06-25 Revised:2004-06-25 Online:2004-06-25 Published:2004-06-25

天然中草药果蔬防腐保鲜剂的研究进展

朱璇   

  1. 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.