Works by 刘泽璇

肉桂精油气相熏蒸金黄色葡萄球菌的抗菌机理.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 9, p. 50, doi. 10.13982/j.mfst.1673-9078.2021.9.1210

By:

• 段雪娟;
• 韩雅莉;
• 刘泽璇;
• 张潼;
• 徐雨锬;
• 黄煜强;
• 吴克刚

Publication type:

Article