大蒜抑菌作用研究进展  

Research Progress on Antibacterial Effect of Garlic

作　　者：宋彦显[1] 闵玉涛[1] 

机构地区：[1]中州大学,郑州450044

出　　处：《中国调味品》2013年第1期10-13,17,共5页China Condiment

摘　　要：综述了大蒜汁、大蒜提取液、大蒜成分,大蒜与其他抑菌物质复配的抑菌作用最新研究进展,并介绍了大蒜与其他抑菌物质抑菌效果的比较。The latest research progress on the antibacterial effect of garlic, garlic extract, garlic ingre- dient, mixture from garlic and other antibacterial substances are reviewed. The comparison of antibac- terial effects of garlic with other antibacterial substances is introduced.

关 键 词：大蒜 抑菌作用 天然抑菌剂 研究现状 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]