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《Farm Products Processing》 2015-05
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Antibacterial Action of Aompound Extract from Garlic and Balsam Pear

CHANG Chao;QIN Dan;Food Science and Technology College,Hu'nan Agricultural University;  
By the extrm-lion mixture from garlic and balsam pear,balsam pear in different proportion on garlic compound,different concentrations of mixed liquid and mixed liquid by room temperature,50,70,90,121 ℃,after 15 min treatment on experimental study of antibacterial effect of bacteria. The experimental results show that garlic balsam pear blends with liquid on bacteria has a stronger inhibitory effect,and inhibition of wool mildew is weak;the proportion of balsam pear,garlic 1∶1 bacteriostatic effect is better than the other proportion;garlic melon compound liquid concentration is higher,the stronger bacteriostasis of compound;blends with liquid through high heat treatment,antibacterial effect reduced significantly,and show that blends with liquid is not suitable for high temperature storage.
【CateGory Index】: TS255.1
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