Competitive elimination and virulence property alteration of ce:italic>Campylobacter jejuni/ce:italic> by genetically engineered ce:italic>Lactobacillus casei/ce:italic>

著录项

• 来源
  《Food Control》 |2018年第2018期|共9页
• 作者

  Zajeba Tabashsum; Mengfei Peng; Serajus Salaheen; Catherine Comis; Debabrata Biswas;

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• 作者单位

  Department of Animal and Avian Sciences University of Maryland College Park;

  Department of Animal and Avian Sciences University of Maryland College Park;

  Department of Animal and Avian Sciences University of Maryland College Park;

  Department of Animal and Avian Sciences University of Maryland College Park;

  Department of Animal and Avian Sciences University of Maryland College Park;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Campylobacter jejuni; Lactobacillus casei; Peanut flour; Conjugated linoleic acid; Virulence;

  机译：Campylobacter Jejuni;乳杆菌酪虫;花生粉;共轭亚油酸;毒力;