Zhuoran Guo
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaXiaowen Cui
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaJingjing Wang
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaXiaohong Sun
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaYingjie Pan
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaYong Zhao
College of Food Science and Technology,Shanghai Ocean University; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture,Shanghai 201306,ChinaSupported by the National Natural Science Foundation of China (31271870),by the Project of Science and Technology Commission of Shanghai Municipality (11310501100,12391901300),by the Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation (11DZ2280300) and by the Key Project of Shanghai Agriculture Prosperity through Science and Technology (2014,3-5)
Zhuoran Guo, Xiaowen Cui, Jingjing Wang, Xiaohong Sun, Yingjie Pan, Yong Zhao. Metabolome response to tdh expression of pathogenic Vibrio parahaemolyticus induced by different temperatures. [J]. Acta Microbiologica Sinica, 2014, 54(8): 882-888
Copy