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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.37 no.4, 2022년, pp.285 - 295
김형은 (한국식품산업클러스터진흥원) , 김용석 (전북대학교 식품공학과)
The ability of volatile components of essential oils (EO) from cinnamon, clove, and lemongrass to inhibit biofilms formed on polyethylene and stainless steel by six types of food poisoning bacteria was investigated. The main components of cinnamon EO were identified as cinnamaldehyde (38.30%), linal...
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