文献
J-GLOBAL ID:201702222126668312
整理番号:17A0474073
伝統的中国発酵肉Nanx Wudlから分離したLactobacillus alimentarius FM MM_4により産生される新規バクテリオシン精製,同定および抗菌特性【Powered by NICT】
Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics
著者 (9件):
Hu Yanxin
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
,
Hu Yanxin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China)
,
Liu Xiaoli
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
,
Shan Chengjun
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
,
Shan Chengjun
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China)
,
Xia Xiudong
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
,
Wang Ying
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
,
Dong Mingsheng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China)
,
Zhou Jianzhong
(Institution of Farm-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China)
資料名:
Food Control
(Food Control)
巻:
77
ページ:
290-297
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)