硫辛酸对阪崎克罗诺杆菌感染能力的抑制作用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 188, doi. 10.7506/spkx1002-6630-20190610-090
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- Article
Works matching AU 郭 都
Results: 7
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2
反式肉桂醛对副溶血性弧菌毒力因子的抑制作用.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 88, doi. 10.7506/spkx1002-6630-20190730-422
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- Article
3
原儿茶醛对阪崎克罗诺肠杆菌 毒力因子的抑制作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 26, doi. 10.7506/spkx1002-6630-20181213-156
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- Article
4
柠檬醛对阪崎克罗诺肠杆菌环境压力 耐受能力及抗生素敏感性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 152, doi. 10.7506/spkx1002-6630-20181004-014
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- Article
5
柠檬醛对副溶血性弧菌的抑制作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20180727-330
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- Article
6
50 种植物源化合物对阪崎克罗诺肠杆菌的抑菌活性评价.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 47, doi. 10.7506/spkx1002-6630-201813008
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- Article
7
反式肉桂醛与温和加热结合对复原婴幼儿 牛乳中阪崎克罗诺肠杆菌的抑杀作用
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 107, doi. 10.7506/spkx1002-6630-201807016
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- Publication type:
- Article