Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens
出版年份 2013 全文链接
标题
Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens
作者
关键词
<em class=EmphasisTypeItalic >Saccharina japonica</em>, Antibacterial activity, Gram-positive bacteria, Gram-negative bacteria, Phaeophyta, Subcritical water hydrolysis
出版物
JOURNAL OF APPLIED PHYCOLOGY
Volume 25, Issue 3, Pages 763-769
出版商
Springer Nature
发表日期
2013-01-19
DOI
10.1007/s10811-013-9973-y
参考文献
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