首页|期刊导航|食品科学与人类健康(英文)|Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis

Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis

Zenghui Gao Heer Ding Ke Li Qiang Zhang Xubo Zhao Bin Liu Tianli Yue

食品科学与人类健康(英文)2023，Vol.12Issue(6)：P.2362-2368,7.

食品科学与人类健康(英文)2023，Vol.12Issue(6)：P.2362-2368,7.DOI:10.1016/j.fshw.2023.03.040

Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis

Zenghui Gao ¹Heer Ding ¹Ke Li ²Qiang Zhang ¹Xubo Zhao ¹Bin Liu ¹Tianli Yue¹

作者信息

1. College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China Laboratory of Quality&Safety Risk Assessment for Agro-products,Ministry of Agriculture and Rural Affairs,Yangling 712100,China National Engineering Research Center of Agriculture Integration Test,Yangling 712100,China
2. Zhejiang Academy of Science&Technology for Inspection&Quarantine,Hangzhou 310051,China
折叠

摘要

关键词

Vibrio parahaemolyticus/Penaeus chinensis/Frozen processing/Viable but nonculturable tdh

分类

轻工纺织

引用本文复制引用

Zenghui Gao,Heer Ding,Ke Li,Qiang Zhang,Xubo Zhao,Bin Liu,Tianli Yue..Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis[J].食品科学与人类健康(英文),2023,12(6):P.2362-2368,7.

基金项目

funded by grants from the National Key Research and Development Program of China[2018YFC1602201] （）

Key Research and Development Program of Shaanxi Province[2021NY-158] （）

the National Natural Science Foundation of China[31671780] （）

the Agricultural Product Quality and Safety Risk Assessment Foundation of the Ministry of Agriculture and Rural Affairs of the People’s Republic of China[GJFP2020002,GJFP2020003]. （）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

访问量0

下载量0

段落导航