Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
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低pH或胃酸条件下绿原酸或羟基肉桂酸衍生物和速溶咖啡的杀菌效果评价
DOI：
10.3136/fstr.27.301
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发表时间：
2021
影响因子：
0.6
通讯作者：
and Masatsune Murata
中科院分区：
文献类型：
--
作者：
Juri Igarashi;Aoi Inoue;Hiroko Ueno;Satomi Tsutsuura;Kyoko Noda;and Masatsune Murata
