摘要
就大蒜油对一些常见的污染食品的微生物进行了抑制与杀灭作用的研究。结果表明 。
This paper made a study of the restraining and killing effect of garlic oil on some common microorganism which pollute foodstuff.The study result demonstrated that garlic oil had very stron restraining and killing effect on the microorganism.
出处
《中国调味品》
CAS
北大核心
2002年第10期14-15,19,共3页
China Condiment
关键词
大蒜油
抗菌作用
最低抑菌浓度
最低杀菌浓度
污染食品
garlic oil
minimal inhibitory concentration(MIC)
minimal bactericidal concentration(MBC)
