Antimicrobial Oil-in-Water Nanoemulsions： Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis

著录项

• 来源
  《食品科学与工程：英文版》 |2016年第2期|P.63-74|共12页
• 作者

  Marcos Antonio Neves; Porsry Ung; Kunihiko Uemura; Chieko Takahashi; Isao Kobayashi; Patrizia Romano; Mitsutoshi Nakajima;

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• 作者单位

  [1]Graduate School of Life and Environmental Sciences, Alliance for Research on North Africa, University of Tsukuba, 1-1-1Tennodai, Tsukuba, lbaraki 305-8572, Japan;

  [2]Food Engineering Division, National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, lbaraki 305-8642, Japan;

  [3]International Master EDAMUS - Sustainable Management of Food Quality, Univ. of Montpellier, 15 Av. Charles Flahault, B.P.14491, 34093 Montpellier, France;

  [4]School of Agricultural, Forest, Food and Environmental Sciences （SAFE）, University of Basilicata, Via Ateneo Lucano, 10, 85104 IPotenza, ltaly;

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• 收录信息
• 原文格式 PDF
• 正文语种 CHI
• 中图分类 食品添加剂;
• 关键词

  乳酸链球菌素; 枯草芽孢杆菌; 亲水性; 香芹; 协同作用; 纳米抗菌; 抗菌化合物; 酚;

  机译：乳酸链球菌素;枯草芽孢杆菌;亲水性;香芹;协同作用;纳米抗菌;抗菌化合物;酚;