FU Jiaojiao
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaWANG Xu
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaLIU Haiquan
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaSUN Xiaohong
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai 201306, ChinaXIE Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai 201306, ChinaPAN Yingjie
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai 201306, ChinaZHAO Yong
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai 201306, ChinaCollege of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University,College of Food Science and Technology,Shanghai Ocean University
付娇娇,王旭,刘海泉,孙晓红,谢晶,潘迎捷,赵勇.不同培养条件下sigB对单增李斯特菌生物被膜形成的影响[J].上海海洋大学学报,2016,25(4):634-640.
FU Jiaojiao, WANG Xu, LIU Haiquan, SUN Xiaohong, XIE Jing, PAN Yingjie, ZHAO Yong. Effects of sigB on biofilm formation by Listeria monocytogenes under various culture conditions[J]. Journal of Shanghai Ocean University,2016,25(4):634-640.