科研之友
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摘要
A simple, easy-to-conduct student activity explored the antimicrobial property of spices and their use in food preservation. Samples of a typical Brazilian dessert were prepared with spices, under different conditions, and the appearance of microorganisms on the surface of the desserts was visually monitored as a function of time. The studied spices controlled the formation of microorganisms. This student activity had a strong visual impact on the students and encouraged them to repeat the experiment at home with other spices or seasonings.
- 出版日期2014-1
