Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice

Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice

To investigate the effects of different concentrations of antimicrobial peptide from marine Bacillus subtilis on the quality changes of freshly squeezed cucumber juice during the storage period (5 d) at room temperature. Sensory evaluation, physicochemical analysis (pH, stability coefficient, total...

Full description

Bibliographic Details
Main Authors: Luqi YAN, Minghui TAN, Kuntai LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-09-01
Series:Shipin gongye ke-ji
Subjects:
freshly squeezed cucumber juice
preservation effect
antibacterial peptide from marine microorganism
bacillus subtilis
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020105

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020105

Similar Items