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Application of green tea polyphenols for the control of pathogenic Vibrio in Kuruma shrimp

机译：绿茶多酚在库鲁玛虾病原性弧菌防治中的应用

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Thesis (Ph. D. in Agriculture)--University of Tsukuba, (A), no. 2810, 2002.3.25

机译：论文（农业博士学位）-筑波大学，（A），第2810，2002.3.25

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Sornsanit Kanya; ソルンサニットカンニャ;
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年度 2002
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正文语种 ja
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专利

1. Application of green tea polyphenols as anti-microbial agents for kuruma shrimp (Penaeus japonicus) [J] . Kanya Sornsanit, Nakao Nomura, Veronica P. Migo, Thai Journal of Agricultural Science . 2003,第2期

机译：绿茶多酚作为库鲁玛虾（日本对虾）的抗菌剂的应用
2. Evaluation of Most-Probable-Number-PCR Method with Internal Amplification Control for the Counting of Total and Pathogenic Vibrio parahaemoiyticus in Frozen Shrimps [J] . S. COPIN, A. ROBERT-PILLOT, P. MALLE, Journal of food protection . 2012,第1期

机译：带有内部扩增控制的最可能数量PCR方法对冻虾虾总和致病性副血弧菌计数的评估
3. Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination [J] . Luyun Cai, Shucheng Liu, Lijun Sun, Frontiers in Microbiology . 2015,第6期

机译：茶多酚与6-姜油酚在虾酱贮藏期间的应用：生物胺的形成和质量测定
4. 15~(th) International Conference on Quality in Research (QiR 2017) Ozone Technology for Pathogenic Bacteria of Shrimp (Vibrio sp.) Disinfection [C] . Ria Wulansarie, Wara Dyah Pita Rengga, Rustamadji International Conference on Quality in Research . 2018

机译：15〜（Th）研究资质国际会议（2017年QIR 2017）虾虾致病菌（SP。）消毒
5. Control of vascular smooth muscle cell matrix synthesis and proliferation by B-myb and green tea polyphenol. [D] . Hofmann, Claudia Sofia. 2003

机译：B-myb和绿茶多酚控制血管平滑肌细胞基质合成和增殖。
6. Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination [O] . Luyun Cai, Shucheng Liu, Lijun Sun, 2020

机译：茶多酚与6-甘油的组合在虾酱贮藏期间的应用：生物胺的形成和质量测定
7. The Use of Green Tea Powder and Green Tea Polyphenols for Treatment of Vibrio-Infected Shrimp Culture Water. [O] . KANYA SORNSANIT, NAKAO NOMURA, VERONICA P. MIGO, 2002

机译：绿茶和绿茶多酚的使用治疗弧菌感染虾培养水。

Application of green tea polyphenols for the control of pathogenic Vibrio in Kuruma shrimp

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