Functional properties of maillard reaction products in food: Antimicrobial activity of aminoreductone against pathogenic bacteria

被引：6
|
作者：
School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No. 1 Dai Co Viet, Hanoi, Viet Nam [1 ]
不详 [2 ]
不详 [3 ]
不详 [4 ]
不详 [5 ]
机构：
[1] Trang, Vu Thu
[2] Son, Vu Hong
[3] Thanh, Lam Xuan
[4] 1,2,Sarter, Samira
[5] Shimamura, Tomoko
[6] Uked, Hiroyuki
[7] Takeuchi, Hiroaki
来源：
Trang, V.T. (trang.vuthu@hust.edu.vn) | 2013年 / Japanese Society for Food Science and Technology卷 / 19期
关键词：
Antibiotics;
D O I：
10.3136/fstr.19.833
中图分类号：
学科分类号：
摘要：
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