文献
J-GLOBAL ID:201702274090943831
整理番号:17A0450386
カルバクロールナノエマルジョンin vitro細菌,酵母を不活性化するための酸電解水を合併し,細断したキャベツ上の天然ミクロフローラ【Powered by NICT】
Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages
著者 (8件):
Sow Li Cheng
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore)
,
Sow Li Cheng
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China)
,
Tirtawinata Felisa
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore)
,
Tirtawinata Felisa
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China)
,
Yang Hongshun
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore)
,
Yang Hongshun
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China)
,
Shao Qingsong
(Department of Traditional Chinese Medicine, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, PR China)
,
Wang Shifei
(Changzhou Qihui Management & Consulting Co., Ltd., Changzhou, Jiangsu 213000, PR China)
資料名:
Food Control
(Food Control)
巻:
76
ページ:
88-95
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)