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Food & Function

Linking the chemistry and physics of food with health and nutrition


Inhibitory effect of Zanthoxylum bungeanum essential oil (ZBEO) on Escherichia coli and intestinal dysfunction

Lei Hong,*a   Wu Jing,b   Wang Qing,c   Su Anxiang,a   Xue Mei,a   Liu Qina and   Hu Qiuhui*a  
Corresponding authors
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
E-mail: leihong56@163.com, qiuhuihu@njue.edu.cn
Fax: +86 25 52888410
Tel: +86 25 52888410
School of Biology and food engineering, Hefei University of Technology, Hefei 230009, China
Jiangsu REK High-tech Materials Co. Ltd, Jiangsu 211600, China
Food Funct., 2017, Advance Article

DOI: 10.1039/C6FO01739H
Received 30 Nov 2016, Accepted 24 Feb 2017
First published online 01 Mar 2017
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