Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp

XU Yanru; WANG Qingzheng; GU Guizhang; ZHANG Jinjie; XU Dalun

doi:10.13386/j.issn1002-0306.2022110049

Volume 44 Issue 19

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(19): 296-304. > DOI: 10.13386/j.issn1002-0306.2022110049

XU Yanru, WANG Qingzheng, GU Guizhang, et al. Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp[J]. Science and Technology of Food Industry, 2023, 44(19): 296−304. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110049.

Citation:

PDF (1391 KB)

Study on the Function of Pepper Essential Oil in Endowing Flavor of Pepper-Salt Baked Shrimp

1.
School of Food and Pharmacy, Ningbo University, Ningbo 315211, China
2.
Huzhou Institute for Food and Drug Control, Huzhou 313000, China

More Information

Received Date: November 06, 2022
Available Online: July 25, 2023

Graphical Abstract

Abstract

Abstract

To study the effect of Chinese prickly ash essential oil on the flavor of salt-baked shrimp, headspace solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) in combination with sensory evaluation and relative odor activity values (ROAV) were used for analysis. The results showed that both Chinese prickly ash powder and Chinese prickly ash essential oil could significantly stimulate the attractive pepper flavor of salt-baked shrimp and reduce their fishy flavor as well as had no significant effect on the background odor of salt-baked shrimp. Compared with the control group (no Chinese prickly ash powder and Chinese prickly ash essential oil), the volatile substances in salt-baked shrimp were enriched after the addition of Chinese prickly ash powder and Chinese prickly ash essential oil. A total of 30 volatile compounds were identified in the control group, with the key ones including heptanal, capraldehyde, nonanal, octanal, benzaldehyde, hexanal, linalool, 1-octen-3-ol, and D-limonene. 52, 54 and 51 volatile compounds in the Chinese prickly ash powder group were identified, respectively. And 53, 54 and 54 were in the Chinese prickly ash essential oil group, respectively. Both Chinese prickly ash powder and Chinese prickly ash essential oil could keep the key volatile components well in salt-baked shrimp. Adding Chinese prickly ash powder and Chinese prickly ash essential oil to salt-baked shrimp could significantly (P<0.05) reduce the ROAV of heptanal, hexanal and capraldehyde, and significantly (P<0.05) increase the ROAV of benzaldehyde, linalool, octanal, and 1-ocene-3-ol, with no obvious effect on the key volatile components. In conclusion, both Chinese prickly ash powder and Chinese prickly ash essential oil can effectively reduce the unpleasant smell in salt-baked shrimp. Chinese prickly ash essential oil plays a key role in the overall flavor of salt-baked shrimp, showing certain theoretical guiding significance for improving the flavor quality of salt-baked shrimp.
- pepper,
- essential oil,
- salt-backed shrimp,
- flavor,
- quantitative descriptive analysis (QDA)

FullText(HTML)

References (42)

References

[1]	李鹤, 陈羽, 李明国, 等. 川味香肠调料配方的优化及风味分析[J]. 食品工业科技,2017,38(20):221−225. [LI H, CHEN Y, LI M G, et al. Optimization of Sichuan sausage seasoning recipe and flavor analysis[J]. Sciense and Technology of Food Industy,2017,38(20):221−225. doi: 10.13386/j.issn1002-0306.2017.20.039 LI H, CHEN Y, LI M G, et al. Optimization of Sichuan sausage seasoning recipe and flavor analysis[J]. Sciense and Technology of Food Industy, 2017, 38(20): 221-225. doi: 10.13386/j.issn1002-0306.2017.20.039
[2]	吴振, 李红, 杨勇, 等. 基于无机元素的花椒产地溯源和品种聚类分析[J]. 食品科学,2019,40(16):213−219. [WU Z, LI H, YANG Y, et al. Origin tracing and variety clustering analysis of pepper based on inorganic elements[J]. Food Science,2019,40(16):213−219. doi: 10.7506/spkx1002-6630-20181008-029 WU Z, LI H, YANG Y, et al. Origin tracing and variety clustering analysis of pepper based on inorganic elements[J]. Food Science, 2019, 40(16): 213-219. doi: 10.7506/spkx1002-6630-20181008-029
[3]	丁涌波, 罗东升, 陈光静, 等. 花椒精油的苦味成分鉴定[J]. 食品科学,2017,38(24):74−80. [DING Y B, LUO D S, CHEN G J, et al. Identification of bitter components of pepper essential oil[J]. Food Science,2017,38(24):74−80. doi: 10.7506/spkx1002-6630-201724012 DING Y B, LUO D S, CHEN G J, et al. Identification of bitter components of pepper essential oil[J]. Food Science, 2017, 38(24): 74-80. doi: 10.7506/spkx1002-6630-201724012
[4]	邹传宗. 两种花椒挥发油的GC-MS成分分析[J]. 中国食品添加剂,2020,31(2):161−165. [ZHOU C Z. GC-MS composition analysis of volatile oils of two pepper species[J]. China Food Additives,2020,31(2):161−165. doi: 10.19804/j.issn1006-2513.2020.02.020 ZHOU C Z. GC-MS composition analysis of volatile oils of two pepper species[J]. China Food Additives, 2020, 31(2): 161-165. doi: 10.19804/j.issn1006-2513.2020.02.020
[5]	童光森. 不同种源大红袍花椒油风味分析及抑菌效果研究[J]. 中国调味品,2020,31(2):161−165. [TONG G S. Flavor analysis and antibacterial effect of pepper oil from different seed sources of Dahongpao[J]. Chinese Condiment,2020,31(2):161−165. doi: 10.3969/j.issn.1000-9973.2020.02.037 TONG G S. Flavor analysis and antibacterial effect of pepper oil from different seed sources of Dahongpao[J]. Chinese Condiment, 2020, 31(2): 161-165. doi: 10.3969/j.issn.1000-9973.2020.02.037
[6]	狄科, 石雪萍, 张卫明. 花椒精油研究进展[J]. 中国野生植物资源,2011,30(4):8−12. [DI K, SHI X P, ZHANG W M. Progress in the study of Zanthoxylum bungeanum oil[J]. Chinese Wild Plant Resources,2011,30(4):8−12. doi: 10.3969/j.issn.1006-9690.2011.04.002 DI K, SHI X P, ZHANG W M. Progress in the study of Zanthoxylum bungeanum oil[J]. Chinese Wild Plant Resources, 2011, 30(4): 8-12. doi: 10.3969/j.issn.1006-9690.2011.04.002
[7]	KE J X, RAO L B, ZHOU L M, et al. Nondestructive determination of volatile oil and moisture content and discrimination of geographical origins of Zanthoxylum bungeanum Maxim. by hyperspectral imaging[J]. Infrared Physics and Technology,2020,105:103185. doi: 10.1016/j.infrared.2020.103185
[8]	应月, 王琴, 白卫东, 等. 盐焗鸡生产加工现状及进展[J]. 农产品加工,2012(8):98−100. [YING Y, WANG Q, BAI W D, et al. Status and progress of production and processing of salt-baked chicken[J]. Agricultural Products Processing,2012(8):98−100. YING Y, WANG Q, BAI W D, et al. Status and progress of production and processing of salt-baked chicken[J]. Agricultural Products Processing, 2012(8): 98-100.
[9]	王海帆, 郭梦嫣, 王玉洁, 等. 辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展[J]. 食品科学,2022,43(15):389−395. [WANG H F, GUO M Y, WANG Y J, et al. Research progress on the effect of spicy spices such as chili pepper and pepper on the flavor of meat products[J]. Food Science,2022,43(15):389−395. doi: 10.7506/spkx1002-6630-20210606-079 WANG H F, GUO M Y, WANG Y J, et al. Research progress on the effect of spicy spices such as chili pepper and pepper on the flavor of meat products[J]. Food Science, 2022, 43(15): 389-395. doi: 10.7506/spkx1002-6630-20210606-079
[10]	吴奇霄, 刘福权, 何强, 等. 花椒油加工副产物的化学成分研究[J]. 中国调味品,2020,45(1):54−57. [WU Q X, LIU F Q, HE Q, et al. Study on chemical composition of pepper oil processing by-products[J]. Chinese Condiment,2020,45(1):54−57. doi: 10.3969/j.issn.1000-9973.2020.01.012 WU Q X, LIU F Q, HE Q, et al. Study on chemical composition of pepper oil processing by-products[J]. Chinese Condiment, 2020, 45(1): 54-57. doi: 10.3969/j.issn.1000-9973.2020.01.012
[11]	朱家淼. 不同加工温度和时间对超临界花椒精油品质影响分析[J]. 科技与创新,2019(23):86−87. [ZHU J M. Analysis of the effect of different processing temperature and time on the quality of supercritical pepper essential oil[J]. Technology and Innovation,2019(23):86−87. doi: 10.15913/j.cnki.kjycx.2019.23.037 ZHU J M. Analysis of the effect of different processing temperature and time on the quality of supercritical pepper essential oil[J]. Technology and Innovation, 2019(23): 86-87. doi: 10.15913/j.cnki.kjycx.2019.23.037
[12]	龙园园, 杨秀芳, 吴妍, 等. 同时蒸馏萃取法提取花椒挥发油工艺的优化[J]. 中成药,2018,40(9):2076−2079. [LONG Y Y, YANG X F, WU Y, et al. Optimization of the extraction process of volatile oil from pepper by simultaneous distillation and extraction[J]. Prepared Chinese Medicine,2018,40(9):2076−2079. doi: 10.3969/j.issn.1001-1528.2018.09.042 LONG Y Y, YANG X F, WU Y, et al. Optimization of the extraction process of volatile oil from pepper by simultaneous distillation and extraction[J]. Prepared Chinese Medicine, 2018, 40(9): 2076-2079. doi: 10.3969/j.issn.1001-1528.2018.09.042
[13]	王娟, 杜静怡, 贾雪颖, 等. 花椒精油及其水提物的香气活性成分分析[J]. 食品工业科技,2021,42(20):229−241. [WANG J, DU J Y, JIA X Y, et al. Analysis of aroma active components of pepper essential oil and its aqueous extracts[J]. Sciense and Technology of Food Industy,2021,42(20):229−241. doi: 10.13386/j.issn1002-0306.2020120272 WANG J, DU J Y, JIA X Y, et al. Analysis of aroma active components of pepper essential oil and its aqueous extracts[J]. Sciense and Technology of Food Industy, 2021, 42(20): 229-241. doi: 10.13386/j.issn1002-0306.2020120272
[14]	曹蕊, 杨潇, 蒋珍菊, 等. 红花椒油和青花椒油中脂肪酸组成的GC-MS的对比研究[J]. 中国调味品,2011,36(8):102−105. [CAO R, YANG X, JIANG Z J, et al. Comparative study of fatty acid composition in red and green pepper oil by GC-MS[J]. Chinese Condiment,2011,36(8):102−105. doi: 10.3969/j.issn.1000-9973.2011.08.027 CAO R, YANG X, JIANG Z J, et al. Comparative study of fatty acid composition in red and green pepper oil by GC-MS[J]. Chinese Condiment, 2011, 36(8): 102-105. doi: 10.3969/j.issn.1000-9973.2011.08.027
[15]	耿秋月, 田洪磊, 詹萍, 等. 椒麻鸡赋味汤料制备中主要基料对香气品质的影响[J]. 食品科学,2020,41(2):230−237. [GENG Q Y, TIAN H L, ZHAN P, et al. Influence of the main base materials on the aroma quality in the preparation of pepper and sesame chicken fusion soup[J]. Food Science,2020,41(2):230−237. doi: 10.7506/spkx1002-6630-20190126-335 GENG Q Y, TIAN H L, ZHAN P, et al. Influence of the main base materials on the aroma quality in the preparation of pepper and sesame chicken fusion soup[J]. Food Science, 2020, 41(2): 230-237. doi: 10.7506/spkx1002-6630-20190126-335
[16]	ZHANG D, JI W, PENG Y H, et al. Evaluation of flavor improvement in Antarctic krill defluoridated hydrolysate by Maillard reaction using sensory analysis, E-nose, and GC-MS[J]. Journal of Aquatic Food Product Technology,2020,29(3):279−292. doi: 10.1080/10498850.2020.1723764
[17]	孙震, 黄苓, 赵金, 等. 三种香辛料水提物腌制对烤鸭腿脂质氧化和挥发性风味物质的影响[J]. 食品工业科技,2019,40(23):24−30. [SUN Z, HUANG L, ZHAO J, et al. Effect of three aromatic spice aqueous extracts marinade on lipid oxidation and volatile flavor substances of roasted duck legs[J]. Sciense and Technology of Food Industy,2019,40(23):24−30. doi: 10.13386/j.issn1002-0306.2019.23.004 SUN Z, HUANG L, ZHAO J, et al. Effect of three aromatic spice aqueous extracts marinade on lipid oxidation and volatile flavor substances of roasted duck legs[J]. Sciense and Technology of Food Industy, 2019, 40(23): 24-30. doi: 10.13386/j.issn1002-0306.2019.23.004
[18]	张红燕, 李晔, 袁贝, 等. 金枪鱼油冬化前后脂肪酸含量和主体风味的解析[J]. 核农学报,2017,31(2):314−324. [ZHANG H Y, LI Y, YUAN B, et al. Fatty acid content and main flavor analysis of tuna oil before and after winterization[J]. Journal of Nuclear Agricultural Sciences,2017,31(2):314−324. ZHANG H Y, LI Y, YUAN B, et al. Fatty Acid Content and Main Flavor Analysis of Tuna Oil Before and After Winterization[J]. Journal of Nuclear Agricultural Sciences, 2017, 31(2): 0314-0324.
[19]	童星, 彭勃. 酱油的风味物质及其研究进展[J]. 中国调味品,2018,43(10):195−200. [TONG X, PENG B. Flavor substances of soy sauce and its research progress[J]. Chinese Condiment,2018,43(10):195−200. doi: 10.3969/j.issn.1000-9973.2018.10.041 TONG Xing, PENG Bo. Flavor substances of soy sauce and its research progress[J]. Chinese Condiment, 2018, 43(10): 195-200. doi: 10.3969/j.issn.1000-9973.2018.10.041
[20]	宋国新, 余应新, 王林祥, 等. 香气分析技术与实例[M]. 北京: 化学工业出版社, 2008: 356−360 SONG G X, YU Y X, WANG L X, et al. Aroma analysis techniques and examples[M]. Beijing: Chemical Industry Press, 2008: 356−360.
[21]	DIXON J, HEWETT E W. Factors affecting apple aroma /flavor volatile concentration: A review[J]. New Zealand Journal of Crop and Horticultural Science,2000,28(3):155−173. doi: 10.1080/01140671.2000.9514136
[22]	SHENG L, ZHU M. Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxin-producing Escherichia coli[J]. Food Control,2014,46:374−381. doi: 10.1016/j.foodcont.2014.05.050
[23]	JU J, XU X, XIE Y, et al. Inhibitory effects of Cinnamon and clove essential oils on mold growth on baked foods[J]. Food Chemistry,2018,240(1):850−855.
[24]	LI Z, HAN S, JIANG J, et al. Antitumor compound identification from Zanthoxylum bungeanum essential oil based on coumposition-activity relationship[J]. Chemical Research in Chinese Universities,2013,29(6):1068−1071. doi: 10.1007/s40242-013-3223-3
[25]	罗靖文, 张玉, 黄威, 等. 食品中萜类化合物来源及功能研究进展[J]. 食品与发酵工业,2019,4(8):267−272. [LUO J W, ZHANG Y, HUANG W, et al. Advances in research on the sources and functions of terpenoids in food[J]. Food amd Fermentation Industries,2019,4(8):267−272. doi: 10.13995/j.cnki.11-1802/ts.018873 LUO J W, ZHANG Y, HUANG W, et al. Advances in research on the sources and functions of terpenoids in food[J]. Food amd Fermentation Industries, 2019, 4(8): 267-272. doi: 10.13995/j.cnki.11-1802/ts.018873
[26]	杨晋, 陶宁萍, 王锡昌. 水产调味料的研究现状和发展趋势[J]. 食品科技,2006(11):51−54. [YANG J, TAO N P, WANG X C. Research status and development trend of aquatic seasoning[J]. Food Technology,2006(11):51−54. doi: 10.13684/j.cnki.spkj.2006.11.015 YANG J, TAO N P, WANG X C. Research status and development trend of aquatic seasoning[J]. Food Technology, 2006(11): 51-54. doi: 10.13684/j.cnki.spkj.2006.11.015
[27]	MARUSIC N, VIDACEK S, JANCI T, et al. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham[J]. Meat Science,2014,96(4):1409−1416. doi: 10.1016/j.meatsci.2013.12.003
[28]	季德胜, 郑桂青, 孙俊, 等. 顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质[J]. 现代食品科技,2017,33(6):276−284. [JI D S, ZHENG G Q, SUN J, et al. Analysis of flavor substances in chili oil by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry[J]. Modern Food Science and Technology,2017,33(6):276−284. doi: 10.13982/j.mfst.1673-9078.2017.6.041 JI D S, ZHENG G Q, SUN J, et al. Analysis of flavor substances in chili oil by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry[J]. Modern Food Science and Technology, 2017, 33(6): 276-284. doi: 10.13982/j.mfst.1673-9078.2017.6.041
[29]	朱丹实, 吴晓菲, 王立娜, 等. 电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J]. 中国食品学报,2016,16(12):227−234. [ZHU D S, WU X F, WANG L N, et al. Analysis of volatile flavor substance changes in frozen real sea bream by electronic nose combined with gas chromatography-mass spectrometry[J]. Chinese Journal of Food,2016,16(12):227−234. doi: 10.16429/j.1009-7848.2016.12.030 ZHU D S, WU X F, WANG L N, et al. Analysis of volatile flavor substance changes in frozen real sea bream by electronic nose combined with gas chromatography-mass spectrometry[J]. Chinese Journal of Food, 2016, 16(12): 227-234. doi: 10.16429/j.1009-7848.2016.12.030
[30]	张逸君, 郑福平, 张玉玉, 等. MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J]. 食品科学,2014,35(22):130−134. [ZHANG Y J, ZHENG F P, ZHANG Y Y, et al. Analysis of volatile components of Daokou roast chicken by MAE-SAFE-GC-MS[J]. Food Science,2014,35(22):130−134. doi: 10.7506/spkx1002-6630-201422024 ZHANG Y J, ZHENG F P, ZHANG Y Y, et al. Analysis of volatile components of Daokou roast chicken by MAE-SAFE-GC-MS[J]. Food Science, 2014, 35(22): 130-134. doi: 10.7506/spkx1002-6630-201422024
[31]	ELMORE J S, MOTTERM D S, ENSER M, et al. Effect of the poly-unsaturated fatty acid composition of beef muscle on the profile of aroma volatiles[J]. Journal of Agriculture and Food Chemistry,1999,47(4):1619−1625. doi: 10.1021/jf980718m
[32]	谢恬, 王丹, 马明娟, 等. OAV和GC-O-MS法分析五香驴肉风味活性物质[J]. 食品科学,2018,39(8):123−128. [XIE T, WANG D, MA M J, et al. Analysis of flavor active substances of five-spice donkey meat by OAV and GC-O-MS[J]. Food Science,2018,39(8):123−128. XIE T, WANG D, MA M J, et al. Analysis of flavor active substances of five-spice donkey meat by OAV and GC-O-MS[J]. Food Science, 2018, 39(8): 123-128.
[33]	RIU-AUMATELLl M, CASTELLARI M, LOPEZ-TAMAMES E, et al. Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS[J]. Food Chemistry,2004,87(4):627−637. doi: 10.1016/j.foodchem.2003.12.033
[34]	田淑琳, 周文红, 刘小玲, 等. 基于GC-O-MS和ROAV法的马氏珍珠贝挥发性风味成分及腥味特征物质分析[J]. 大连海洋大学学报,2019,34(4):573−579. [TIAN S L, ZHOU W H, LIU X L, et al. Analysis of volatile flavor components and fishy characteristic substances of Persea marmorata based on GC-O-MS and ROAV method[J]. Journal of Dalian Ocean University,2019,34(4):573−579. doi: 10.16535/j.cnki.dlhyxb.2019.04.017 TIAN S L, ZHOU W H, LIU X L, et al. Analysis of volatile flavor components and fishy characteristic substances of Persea marmorata based on GC-O-MS and ROAV method[J]. Journal of Dalian Ocean University, 2019, 34(4): 573-579. doi: 10.16535/j.cnki.dlhyxb.2019.04.017
[35]	陈海涛, 孙丰义, 王丹, 等. 梯度稀释法结合气相色谱-嗅闻-质谱联用仪鉴定炸花椒油中关键性香气活性化合物[J]. 食品与发酵工业,2017,43(3):191−198. [CHEN H T, SUN F Y, WANG D, et al. Identification of key aroma active compounds in fried pepper oil by gradient dilution combined with gas chromatography-sniffing-mass spectrometry[J]. Food amd Fermentation Industries,2017,43(3):191−198. doi: 10.13995/j.cnki.11-1802/ts.201703034 CHEN H T, SUN F Y, WANG D, et al. Identification of key aroma active compounds in fried pepper oil by gradient dilution combined with gas chromatography-sniffing-mass spectrometry[J]. Food amd Fermentation Industries, 2017, 43(3): 191-198. doi: 10.13995/j.cnki.11-1802/ts.201703034
[36]	CALKINS C R, HODGEN J M. A fresh look at meat flavor[J]. Meat Science,2007,77(1):63−80. doi: 10.1016/j.meatsci.2007.04.016
[37]	FRATINI G, LOIS S, PAZOS M, et al. Volatile profile of Atlantic shellfish species by HS-SPME-GC-MS[J]. Food Research International,2012,48(2):856−865. doi: 10.1016/j.foodres.2012.06.033
[38]	MOTTRAM D S. Flavour formation in meat and meat products: A review[J]. Food Chemistry,1998,62(4):415−424. doi: 10.1016/S0308-8146(98)00076-4
[39]	王清, 陈舜胜. 油爆工艺对上海熏鱼风味物质的影响[J]. 食品科学,2019,40(2):171−179. [WANG Q, CHEN S S. Effect of oil blasting process on flavor substances of smoked fish in Shanghai[J]. Food Science,2019,40(2):171−179. doi: 10.7506/spkx1002-6630-20180529-415 WANG Q, CHEN S S. Effect of oil blasting process on flavor substances of smoked fish in Shanghai[J]. Food Science, 2019, 40(2): 171-179. doi: 10.7506/spkx1002-6630-20180529-415
[40]	谢凡. 烤鸭中美拉德反应的研究[D]. 上海: 上海应用技术学院, 2015 XIE F. Study of Merad reaction in roast duck[D]. Shanghai: Shanghai Institute of Applied Technology, 2015.
[41]	孙宝国. 食用调香术[M]. 第三版. 北京: 化学工业出版社, 2015: 32−69 SUN B G. Food flavoring[M]. Third edition. Beijing: Chemical Industry Publishing, 2015: 32−69.
[42]	张杰, 唐善虎, 李思宁, 等. 加热温度对牦牛肉肌原纤维蛋白与葡萄糖或果糖美拉德反应挥发性成分的影响[J]. 食品工业科技,2018,39(7):222−231. [ZHANG J, TANG S H, LI S N, et al. Effect of heating temperature on the volatile components of the reaction between myogenic fibrous protein and glucose or fructose of yak meat[J]. Sciense and Technology of Food Industy,2018,39(7):222−231. doi: 10.13386/j.issn1002-0306.2018.07.040 ZHANG J, TANG S H, LI S N, et al. Effect of heating temperature on the volatile components of the reaction between myogenic fibrous protein and glucose or fructose of yak meat[J]. Sciense and Technology of Food Industy, 2018, 39(7): 222-231. doi: 10.13386/j.issn1002-0306.2018.07.040

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	谭婉静，张笑薇，白泓，李晓凤，余以刚，肖性龙. 丁香油与月桂酸对金黄色葡萄球菌的协同抑制作用. 现代食品科技. 2022(02): 278-285+265 .
2.	于航，王海默，钟世勋，吕月琴，刘兆胜，孙汝江. 抗菌肽APSH-07与抗生素对常见致病菌的体外协同抗菌效果研究. 饲料工业. 2021(16): 22-26 .