Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods
作者： L. Caldera , L. Franzetti , E. Van Coillie , P. De Vos , P. Stragier
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摘要: … This information will help in identifying the most important Pseudomonas species and their spoilage enzymes in different food products, in particular AprX, which can cause spoilage in …
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sci-hub.se 参考文章(35)
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