Optimization of preservation process and quality analysis of leisure dried tofu by linalool synergized with Surfactin
ObjectiveThis study developed a preservation process for leisure dried tofu (LD-tofu) by using natural antimicrobial agents, Surfactin and linalool, to replace chemical preservatives.MethodsThe minimum inhibitory concentration (MIC) of Surfactin and linalool was determined with Bacillus subtilis as...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2025-11-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://ifoodmm.com/spyjx/article/html/202511013?st=article_issue |
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