monolaurin

英

美

网络月桂酸甘油酯; 甘油一月桂酸酯; 单月桂酸甘油酯; 月桂酸素; 月桂酸脂

If used in combination with other antimicrobial agents, monolaurin can present an effective barrier to microorganisms.
如果与其他抗菌剂联用，月桂酸甘油酯可对微生物造成有效屏障。
When combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.
与抗菌乳酸链球菌素联合使用，月桂酸甘油酯可有效抵抗以上三种细菌。
Researchers studied monolaurin's interaction with food components and found that its antibacterial effectiveness was reduced by fat or starch but was not affected by protein.
研究人员研究了月桂酸甘油酯与食物成分的相互作用，发现脂肪，淀粉成分可减少它的抗菌效力，但蛋白质对它没有影响。
Monolaurin combined with ethylenediaminetetraacetic acid ( EDTA), a binding agent, was effective against Esherichia coli and Bacillus subtilis but not Staphylococcus aureus.
通过与络合剂乙二胺四乙酸（EDTA）联合使用，月桂酸甘油酯可有效抵抗大肠杆菌和枯草芽孢杆菌，但对金黄色葡萄球菌无效。