Factors affecting antibacterial activity of hop compounds and their derivatives.
作者： W.J. Simpson , A.R.W. Smith
DOI: 10.1111/J.1365-2672.1992.TB01843.X
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摘要: WJ SIMPSON AND ARW SMITH. 1992. The antibacterial effect of weak acids derived from the hop plant (Humulus lupulus L.) increased with decreasing pH. Analysis of the minimum …
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