The inhibition mechanism of fi >?/fi>? ‐polylysine against fi >Bacillus cereus/fi>Bacillus cereus emerging in surimi gel during refrigerated storage

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第6期|共9页
• 作者

  Su Ruihua; Li Tangfei; Fan Daming; Huang Jianlian; Zhao Jianxin; Yan Bowen; Zhou Wenguo; Zhang Wenhai; Zhang Hao;

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• 作者单位

  Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural AffairsXiamen China;

  State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi China;

  Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural AffairsXiamen China;

  Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural AffairsXiamen China;

  State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi China;

  State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi China;

  Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural AffairsXiamen China;

  Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural AffairsXiamen China;

  State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  ? ‐PL; antimicrobial effects; antibacterial mechanism; surimi;

  机译：还 -pl;抗菌效果;抗菌机制;苏里西;