防腐剂
机制(生物学)
抗菌活性
化学
生物
食品科学
细菌
遗传学
哲学
认识论
作者
Yinfeng Lyu,Chengyi Yang,Tingting Chen,Lu Shang,Yang Yang,Jiawei Li,Anshan Shan,Wensheng Xiang,Baojing Cheng,Licong Zhang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (5): 4090-4102
被引量:8
摘要
A membrane-active dodecapeptide was generated from porcine antimicrobial peptide with promising antimicrobial activity for application in the food industry as a potential bio-preservative to prevent microbial spoilage.
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