Synergistic Actions of Na-Lauroyl-L-Arginine Ethyl Ester Hydrochloride and Potassium Sorbate in Preserving Pickled Mustard Tubers and Inducing Oxidative Stress against Spoilage Bacteria

CHEN Shan-qiao; SUN Zhi-dong

doi:10.13982/j.mfst.1673-9078.2020.10.0395

Home>Articles>Synergistic Actions of Na-Lauroyl-L-Arginine Ethyl Ester Hydrochloride and Potassium Sorbate in Preserving Pickled Mustard Tubers and Inducing Oxidative Stress against Spoilage Bacteria

DOI: 10.13982/j.mfst.1673-9078.2020.10.0395

Synergistic Actions of Na-Lauroyl-L-Arginine Ethyl Ester Hydrochloride and Potassium Sorbate in Preserving Pickled Mustard Tubers and Inducing Oxidative Stress against Spoilage Bacteria

CHEN Shan-qiao

SUN Zhi-dong

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Publication Date：2020-10-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 125-132 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2020,36(10)