Differences in the antibacterial activity of nisin and bovicin HC5 against Salmonella Typhimurium under different temperature and pH conditions.
about
Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiologyStress enhances the sensitivity of Salmonella enterica serovar Typhimurium to bacteriocins.Purification and Characterization of Plantaricin LPL-1, a Novel Class IIa Bacteriocin Produced by LPL-1 Isolated From Fermented Fish
P2860
Differences in the antibacterial activity of nisin and bovicin HC5 against Salmonella Typhimurium under different temperature and pH conditions.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年学术文章
@wuu
2014年学术文章
@zh
2014年学术文章
@zh-cn
2014年学术文章
@zh-hans
2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
@yue
2014年學術文章
@zh-hant
name
Differences in the antibacteri ...... temperature and pH conditions.
@en
Differences in the antibacteri ...... temperature and pH conditions.
@nl
type
label
Differences in the antibacteri ...... temperature and pH conditions.
@en
Differences in the antibacteri ...... temperature and pH conditions.
@nl
prefLabel
Differences in the antibacteri ...... temperature and pH conditions.
@en
Differences in the antibacteri ...... temperature and pH conditions.
@nl
P2860
P356
P1476
Differences in the antibacteri ...... temperature and pH conditions
@en
P2093
M C D Vanetti
P2860
P356
10.1111/JAM.12680
P577
2014-12-02T00:00:00Z