机译:KCI替代对大肠杆菌(ATCC 25922)和精选益生菌细菌生存力的影响
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong;
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong;
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong;
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong;
NaCl reduction; KCl; substitution; Fourier-transform infrared spectroscopy;
机译:甲萘醌催化的鲁米诺化学发光法测定大肠杆菌ATCC 25922的活力
机译:使用脉冲光处理灭活苹果汁和苹果酒中的大肠杆菌ATCC 25922和大肠杆菌O157:H7
机译:FKCRRQWQWRMKKGLA序列截短的多肽的抗大肠杆菌ATCC 25922和金黄色葡萄球菌ATCC 25923的抗菌活性
机译:来自Pliek U抗革兰阴性细菌大肠杆菌ATCC 25922的分离乳酸菌的拮抗活性
机译:鳄梨暴露于高浓度的气态臭氧后,大肠杆菌(ATCC 25922)和天然菌群的存活。
机译:FKCRRWQWRMKKGLA序列衍生的截短和多价肽对大肠杆菌ATCC 25922和金黄色葡萄球菌ATCC 25923的抗菌活性
机译:使用姜黄(Curcuma longa L.)减少乳清干酪中的大肠杆菌(aTCC 25922)和产气肠杆菌(aTCC 13048)