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Description
The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores

The peptide typically remains stable for 30-45 days when refrigerated

First, the active ingredient may be different at the molecular level

These help to reduce the side effects

Lim Y, Vasu VT, Valacchi G, Leonard S, Aung HH, Schock BC, et al

Jeon YH
