福建省自然科学基金(2023J01771);福建省高校产学合作项目(2023N5008)
LIN Rong
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian, China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen 361021, Fujian, China;Collaborative Innovation Center of Key Technologies of Deep Processing of Marine Food, Dalian Polytechnic University, Dalian 116034, Liaoning, ChinaYANG Shen
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian, China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen 361021, Fujian, China;Collaborative Innovation Center of Key Technologies of Deep Processing of Marine Food, Dalian Polytechnic University, Dalian 116034, Liaoning, ChinaJIN Ritian
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian, China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen 361021, Fujian, China;Collaborative Innovation Center of Key Technologies of Deep Processing of Marine Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China陶玮红,林蓉,梁铎,杨燊,金日天. 源自发酵凡纳滨对虾的抗菌肽BCE3对蜡样芽孢杆菌的抑菌机制及其在米饭中的应用[J]. 微生物学报, 2024, 64(8): 2768-2783
复制