噬菌体在食品安全中的作用小综述

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-05-30 DOI:10.1080/19476337.2024.2357192

Nosheen Amjad, Muhammad Sadiq Naseer, Ali Imran, Soumya V. Menon, Aakash Sharma, Fakhar Islam, Saleha Tahir, Mohd Asif Shah

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引用次数: 0

摘要

尽管它们存在严重的缺点，包括前期成本较高、可能因腐蚀性而发生故障，以及对食物和食品的感官特性有负面影响，但它们仍然是一种很好的选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A mini-review on the role of bacteriophages in food safety

Despite their serious disadvantages, which include higher upfront costs, the possibility of malfunctions due to corrosiveness, and a negative impact on the organoleptic properties of the food and p...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.