摘要
综述了酱油防腐剂剂的种类及发展,重点概述了生物防腐剂以及天然植物提取物防腐剂的研究进展情况,酱油防腐剂的发展趋势以天然化、营养化、功能化占据主导地位,正在向生物防腐、药食同源的天然植物提取物防腐的方向发展。
The types and development of soy sauce preservatives were overviewed in this paper. It was focused on the biological agents and preservatives of natural plant extracts. The development trend of soy sauce was dominated by the natural, nutritional and functional preservatives, which was changed to the biological corrosion, medicinal and edible preservation of natural plant extracts.
出处
《中国酿造》
CAS
北大核心
2011年第8期9-12,共4页
China Brewing
关键词
酱油
防腐剂
天然
进展
soy sauce
preservative
natural
progress
