乳酸链球菌素
抗菌剂
镧系元素
抗菌肽
细菌素
化学
食品防腐剂
生物技术
计算生物学
微生物学
生物
作者
Lin Yuan,Shengbo Wu,Kairen Tian,Shengli Wang,Hao Wu,Jianjun Qiao
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2024-01-01
卷期号:15 (19): 9662-9677
被引量:8
摘要
Nisin have been successfully utilized as preservatives in the food industry and have evolved into a paradigm for understanding the genetic structure, expression, and control of genes created by lantibiotics.
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