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The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food.

机译：在柠檬，橙和佛手柑精油及其成分的存在下，三种菌株的阿兹杆菌在体外和食物中的存活率。

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Fisher Katie; Rowe C.; Phillips C.;
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年度 2007
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1. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems [J] . Fisher K, Phillips CA Journal of applied microbiology . 2006,第6期

机译：柠檬，橙和佛手柑精油及其成分对空肠弯曲菌，大肠杆菌O157，单核细胞增生李斯特菌，蜡状芽孢杆菌和金黄色葡萄球菌在体外和食物系统中存活的影响
2. Survival of Arcobacter butzleri and Arcobacter cryaerophilus strains in the presence of sea buckthorn extracts [J] . Kucerova Simona, Silha David, Vytrasova Jarmila, Journal of food and nutrition research . 2017,第1期

机译：沙棘提取物存在下Butzleri芽孢杆菌和cryaerophilus菌株的存活
3. Antimicrobial Susceptibility Patterns of Arcobacter butzleri and Arcobacter cryaerophilus Strains Isolated from Humans and Broilers. [J] . Houf K, Devriese LA, Haesebrouck F, Microbial drug resistance: MDR : Mechanisms, epidemiology, and disease . 2004,第3期

机译：分离自人和肉鸡的阿茨杆菌和阿魏嗜酸杆菌菌株的药敏模式。
4. SURVIVAL OF SACCHAROMYCES CEREVISIAE IN REFRIGERATED FRESH ORANGE JUICE TREATED WITH CINNAMON LEAF ESSENTIAL OIL AND THERMO-SONICATION [C] . Marta SÁNCHEZ-RUBIO, Amaury TABOADA-RODRÍGUEZ, Rita CAVARODA, International Institute of Refrigeration;IIR International congress of refrigeration;Ministry of Economy, Trade and Industry;Ministry of Agriculture, Forestry and Fisheries . 2015

机译：肉桂叶精油冷冻冷藏鲜橙汁中糖酵母的残留
5. Survival and recovery characteristics of Arcobacter butzleri in groundwater microcosms. [D] . McElwain, Robert Darrell. 2002

机译：地下水微观世界中芽孢杆菌的存活和恢复特性。
6. Detection of Orange Essential Oil Isopropyl Myristate and Benzyl Alcohol in Lemon Essential Oil by FTIR Spectroscopy Combined with Chemometrics [O] . Nur Cebi, Osman Taylan, Mona Abusurrah, 2021

机译：通过FTIR光谱与化学计量学结合柠檬精油中橙色精油异丙基肌发动酸盐和苄醇的检测
7. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. [O] . Fisher Katie, Phillips C. 2006

机译：柠檬，橙和佛手柑精油及其成分对空肠弯曲菌，大肠杆菌O157，单核细胞增生李斯特菌，蜡状芽孢杆菌和金黄色葡萄球菌在体外和食物系统中的存活率的影响。

The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food.

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