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Updated: Jul 11, 2026

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活性多糖基膜与精油相结合,可延长切片软面包的保质期

Nooshin Noshirvani1,2, Cédric Le Coz1, Christian Gardrat1

  • 1Laboratoire de Chimie des Polymères Organiques, Université de Bordeaux, CNRS, Bordeaux INP, UMR 5629, 16 Avenue Pey-Berland, F-33600 Pessac, France.

Molecules (Basel, Switzerland)
|October 16, 2024
PubMed
概括

生物基薄膜形成分散剂 (FFD) 是由碳氧甲基纤维素和酸盐制成的,可保存面包. 基于肉的FFD完全抑制了真菌生长,延长了60天以上的保质期.

关键词:
这是一种抗真菌药物.抗氧化剂是一种抗氧化剂.面包的保存 面包的保存碳甲基纤维素的碳甲基纤维素.基多酸盐的使用方法肉 ?? 精油 肉 ?? 精油生精油 生精油油酸油脂酸的使用方法

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