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Updated: May 4, 2026

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使用天然抗菌剂和提取物提高香肠的保质期

Milad Yaghoubi1, Kazem Alirezalu1, Sahar Nottagh1

  • 1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

Food science and biotechnology
|January 6, 2025
PubMed
概括

尼辛纳米颗粒和乙醇提取物改善了香肠的质量和稳定性. 这些天然化合物减少了微生物的数量,并保持了可取的感官属性,提供了潜在的酸盐替代品.

关键词:
弗兰克福特是个非常好的城市.尼辛尼斯尼辛尼斯尼辛尼斯尼辛尼斯尼辛纳米粒子是什么?蜂乙醇提取物 蜂乙醇提取物保质期 货架上使用期限

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