| 新型食品防腐剂 |
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| 引用本文： | 段杉,彭喜春,彭志英. 新型食品防腐剂[J]. 中国食品添加剂, 2002, 0(4): 62-65 |
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| 作者姓名： | 段杉 彭喜春 彭志英 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 本介绍了一些新型的食品防腐剂（包括合成防腐剂和天然防腐剂）的特性及用途，同时还对一些具有抗菌性质的食品及一些潜在的防腐剂做了简要介绍。
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| 关 键 词： | 新型食品防腐剂 合成防腐剂 天然防腐剂 |
New Type of Preservatives |
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| Duan Shan,Peng Xichun,Peng Zhiying. New Type of Preservatives[J]. China Food Additives, 2002, 0(4): 62-65 |
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| Authors: | Duan Shan Peng Xichun Peng Zhiying |
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| Abstract: | The properties and uses of some kinds of newly-developed food antiseptics are reviewed in this paper, including synthesized and natural antisepics. The paper also briefly introduced some kinds of foods which have antiseptic abilities and some potential food antiseptics. |
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| Keywords: | Synthesized antiseptics Natural antiseptics |
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