PHENOLIC SPICE COMPONENTS SPOROSTATIC TO BACILLUS-SUBTILIS

被引：13

作者：

ALKHAYAT, MA ^{[1
]}

BLANK, G ^{[1
]}

机构：

[1] UNIV MANITOBA,DEPT FOOD SCI,WINNIPEG R3T 2N2,MANITOBA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12992.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：971 / &

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