食品科学 ›› 2007, Vol. 28 ›› Issue (11): 611-614.
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杨远帆, 叶兴乾, 倪辉, 蔡慧农
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YANG Yuan-Fan, YE Xing-Qian, NI Hui, CAI Hui-Nong
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摘要: 作为天然保健品,蜂王浆的各种生物功能及其功效成分得到了越来越广泛而深入的研究,本文从蜂王浆的抗菌成分、抗菌谱、抗菌肽分离方法、抑菌试验方法等方面对近年来的相关研究进行概括总结。
关键词: 蜂王浆, 抗菌, 活性成分, 方法
Abstract: The biological function and functional components of royal jelly have been widely studied as a kind of natural health product. In this paper, the research progresses about antibacterial components of royal jelly, antimicrobial spectrum, isolation method of antibacterial peptides and method of antibacterial assay were summarized briefly.
Key words: royal jelly, antimicrobial property, active components, method
杨远帆, 叶兴乾, 倪辉, 蔡慧农. 蜂王浆抗菌作用的研究进展[J]. 食品科学, 2007, 28(11): 611-614.
YANG Yuan-Fan, YE Xing-Qian, NI Hui, CAI Hui-Nong. Review on Antimicrobial Activities of Royal Jelly[J]. FOOD SCIENCE, 2007, 28(11): 611-614.
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