文献
J-GLOBAL ID:202202238570188395
整理番号:22A0005385
没食子酸とチモールによるEscherichia coli O157:H7とStaphylococcus aureusの相乗的不活性化と新鮮カットトマトへの潜在的応用【JST・京大機械翻訳】
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes
著者 (7件):
Zhang Xiaowei
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
,
Zhou Donggen
(Ningbo International Travel Healthcare Center, No.336 Liuting Street, Haishu District, Ningbo City, Zhejiang province, 315012, China)
,
Cao Yifang
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
,
Zhang Yan
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
,
Xiao Xinglong
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
,
Liu Fengsong
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
,
Yu Yigang
(School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China)
資料名:
Food Microbiology
(Food Microbiology)
巻:
102
ページ:
Null
発行年:
2022年
JST資料番号:
A0012B
ISSN:
0740-0020
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)