食品工业科技2023,Vol.44Issue(15):143-150,8.DOI:10.13386/j.issn1002-0306.2022090038
柑橘皮多甲氧基黄酮提取物抑菌及对红提葡萄的保鲜作用
Effect of Polymethoxy Flavones from Citrus Peels on Antibacterial and Fresh-Keeping of Red Grape
摘要
关键词
柑橘皮多甲氧基黄酮提取物/抑菌效应/红提葡萄/贮藏品质/天然保鲜剂Key words
polymethoxy flavones from Citrus peels/anti-bacterial effect/red grape/storage quality/natural preservative分类
轻工纺织引用本文复制引用
张天竹,李嘉豪,申奥,李淑珍..柑橘皮多甲氧基黄酮提取物抑菌及对红提葡萄的保鲜作用[J].食品工业科技,2023,44(15):143-150,8.基金项目
辽宁省自然基金面上项目(2018010874-301) (2018010874-301)
沈阳医学院科技基金项目(20182033,20191038). (20182033,20191038)