具有抑菌特性的乳杆菌对食源性病原菌生物 被膜形成的影响. (Chinese)
- Resource Type
- Article
- Authors
- 张钰皎; 陈忠军; 满都拉; 孙子羽; 苏杰; 金晶晶; 胡炜东
- Source
- Food Research & Development; 11/15/2020, Vol. 41 Issue 22, p168-174, 7p
- Subject
- BIOFILMS
FERMENTED foods
STAPHYLOCOCCUS aureus
STAPHYLOCOCCUS
QUORUM sensing
- Language
- Chinese
- ISSN
- 10056521
Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)