摘要
研究了木瓜蛋白酶的添加量、Nisin的添加量及 p H对 Nisin抗菌效果的影响。得出了处理后细菌数和各因素间的二次回归方程 :y=30 .44- 1 8.74x1+ 1 6.52 x- 4.36x3- 1 8.2 x1x2 + 1 8.1 0
The effects of the added Nisin,papoid and pH value on the anti microbial activity of the Nisin were studied.The quadratic regression equation of the processed microbial count Y and added Nisin x 1,papoid x 2,pH value x 3 was expressed as follow: y=30.44-18.74x 1+16.52x-4.36x 3-18.2x 1x 2+18.10x 2 2
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第3期24-26,共3页
Science and Technology of Food Industry
