A Study on Prevalence and Characterization of Bacillus cereus in Ready-to-Eat Foods in China
中国即食食品中蜡样芽孢杆菌的流行情况及特征研究
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2019.03043
Yu, Shubo; Yu, Pengfei; Wang, Juan; Li, Chun; Guo, Hui; Liu, Chengcheng; Kong, Li; Yu, Leyi; Wu, Shi; Lei, Tao; Chen, Moutong; Zeng, Haiyan; Pang, Rui; Zhang, Youxiong; Wei, Xianhu; Zhang, Jumei; Wu, Qingping; Ding, Yu