Natural preservatives were extracted from Clove (Syzygium aromaticum), Liquorice (Glycyrrhiza uralensis Fisch)and Rosemary (Rosmarimus offcinalis), their natural capacities of bacteriostasis, MIC, range of active pH, thermal stability were studied.

• 该文研究了从丁香、甘草及迷迭香中提取抑菌防腐物质的方法及其抑菌效力、最低抑菌浓度(MIC)、活性pH范围及热稳定性等性能。