Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus
以栗子内壳、肉桂和ε-聚赖氨酸为原料的复合防腐剂对食源性致病菌金黄色葡萄球菌的抗菌作用
期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01588-y
Lee, Na-Kyoung; Park, Yeong Jin; Kang, Cho Eun; Kim, Ji Hun; Shin, Doohang; Lee, Dae-Hee; Paik, Hyun-Dong
