Zhongmin Huang
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaHaipeng Lv
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaZhilu Ai
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaNa Wang
Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaXinhua Xie
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaHuiping Fan
Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaZhili Pan
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaBiao Suo
1College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan Province,ChinaSupported by the National Natural Science Foundation of China (U1204331),by the 12th Five-Year National Key Program for Technology Research and Development of China Plan Grant (2012BAD37B07),by the Science and Technology Department of Henan Province (152102110055) and by the Science and Technology Bureau of Zhengzhou City (131PZDZX075)
Zhongmin Huang, Haipeng Lv, Zhilu Ai, Na Wang, Xinhua Xie, Huiping Fan, Zhili Pan, Biao Suo. Repair mechanism of frozen sublethally damaged Staphylococcus aureus. [J]. Acta Microbiologica Sinica, 2015, 55(11): 1409-1417
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