المؤلفون: Li, Hongbiao, Zheng, Huojian, Li, Lanxin, Lin, Yi, Cheng, Qiuxiang, Wang, Liping^{Aff2, IDs1260202410271x_cor6}, Zhao, Yueliang, Liu, Zhenmin^{Aff1, IDs1260202410271x_cor8}

المصدر: Probiotics and Antimicrobial Proteins. :1-10

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المؤلفون: Li H; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Yang Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Li L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Zheng H; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Xiong Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Hou J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Wang L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China. lpwang@shou.edu.cn.; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai, 201306, China. lpwang@shou.edu.cn.; Laboratory of Quality and Safety Risk Assessment for Aquatic Products On Storage and Preservation, Shanghai, 201306, China. lpwang@shou.edu.cn.

المصدر: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Mar 07. Date of Electronic Publication: 2024 Mar 07.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Springer Country of Publication: United States NLM ID: 101484100 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1867-1314 (Electronic) Linking ISSN: 18671306 NLM ISO Abbreviation: Probiotics Antimicrob Proteins Subsets: MEDLINE