摘要
乳链菌肽是一种天然食品防腐剂。本文概述了乳链茵肽的理化性质、抑菌性能、作用机制及在食品防腐中的应用。
In this paper,We reviewed brief survey on the structure,stability,antimicrobial properties, mode of action and toxicological studies of nisin and its uses as a food preservative.
出处
《天然产物研究与开发》
CAS
CSCD
1995年第1期55-60,共6页
Natural Product Research and Development
