机构地区: 黑龙江八一农垦大学食品学院
出 处: 《肉类研究》 2009年第12期31-34,共4页
摘 要: 通过对食品香辛料迷迭香、肉桂和丁香的分类说明,针对三种香辛料的抑菌机理、抑菌效果和在食品工业中的主要应用进行重点阐述,结合其对腐败微生物和致病菌良好的抑制和杀灭效果的平行比较,进一步证实了此三种食品香辛料是值得研究和开发的天然资源。 Through the classification of the food spice rosemary, cinnamon and cloves, it showed that three kinds of spices for the antibacterial mechanism of inhibitory effect and in the food industry focused on the major applications, combined with the parallel comparison of corruption, good microbes and pathogens suppression and killing effect, the further confirm of three kinds of food spices were worth the research and development of natural resources