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《Food Science and Technology》 2007-03
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The properities and application of Natamycin and its production and advanced research

YUE Hao-bo1,2, YUE Xi-qing1*, LI Jing2, YU Xiao-lei2 (1.Shenyang Agricultural University, Shenyang 110161; 2.Liaoning Medical college, Jinzhou 121001)  
This article introduces the properties, active mechanism, safety of Natmycin, which is a new natural biological preservative. The application of natamycin in food industry shows good prospect for its low dose, wide pH values, hot stability and good anti-microbial effect. And its production and advanced research are described.
【CateGory Index】: TS202.3
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