Document
检索banner
高级检索 在检索结果中检索
全部字段 题名 作者 关键词 摘要

Preparation of compound essential oil bacteriostatic agent and its bacteriostatic activity on fresh-cut pork

  • 【作者】Li, Na,Qiao, Hongping,Wang, Yuxin,An, Jinhua,Du, Xiaoya,Li, Xiaojun
  • 【刊名】Food and Fermentation Industries
  • 【作者单位】aSchool of Biological Sciences and Technology, Taiyuan Normal University, Jinzhong, 030619, China;bSchool of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030000, China
  • 【年份】2023
  • 【卷号】Vol.49 No.18
  • 【页码】259-265
  • 【ISSN】0253-990X
  • 【关键词】bacteriostatic activity chessboard dilution method compound essential oil graded bacteriostatic concentration index minimum inhibitory concentration 
  • 【摘要】 Cinnamon essential oil , perilla essential oil and oregano essential oil were extracted by water vapor distillation method, the minimal inhibitory concentration value of essential oil was determined by the trace double dilution method, the graded b...
  • 【文献类型】 期刊
进入发现系统查看更多信息
相同作者的文献
看了本文的还看了
页脚