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	Enhancement of the antimicrobial activity of cinnamon essential oil-loaded electrospun nanofilm by the incorporation of lysozyme (EI收录)
	Feng, Kun[1]; Wen, Peng[1]; Yang, Huan[1]; Li, Ning[1]; Lou, Wen Y.[1]; Zong, Min H.[1]; Wu, Hong[1,2]
刊名	RSC Advances
	2017
卷号	7页码:1572-1580
关键词	Aspergillus Essential oils Food preservation Fourier transform infrared spectroscopy Listeria Microorganisms Oils and fats Packaging materials Pathogens Salmonella Thermodynamic stability Thermogravimetric analysis
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2182921
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510640, China 3.[2] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 4.510640, China
推荐引用方式 GB/T 7714	Feng, Kun[1],Wen, Peng[1],Yang, Huan[1],等. Enhancement of the antimicrobial activity of cinnamon essential oil-loaded electrospun nanofilm by the incorporation of lysozyme (EI收录)[J]. RSC Advances,2017,7:1572-1580.
APA	Feng, Kun[1].,Wen, Peng[1].,Yang, Huan[1].,Li, Ning[1].,Lou, Wen Y.[1].,...&Wu, Hong[1,2].(2017).Enhancement of the antimicrobial activity of cinnamon essential oil-loaded electrospun nanofilm by the incorporation of lysozyme (EI收录).RSC Advances,7,1572-1580.
MLA	Feng, Kun[1],et al."Enhancement of the antimicrobial activity of cinnamon essential oil-loaded electrospun nanofilm by the incorporation of lysozyme (EI收录)".RSC Advances 7(2017):1572-1580.

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