国家自然科学基金 (Nos. 31571917,31671779),上海市科技兴农项目 (Nos. G20160101,T20170404),上海市教育委员会科研创新计划 (No. 2017-01-07-00-10-E00056),上海市教委曙光计划 (No. 15SG48) 资助。
Haiquan Liu
1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2 Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3 Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; 4 Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, ChinaYingjie Pan
1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2 Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3 Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaYong Zhao
1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2 Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3 Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaNational Natural Science Foundation of China (Nos. 31571917, 31671779), Shanghai Agriculture Applied Technology Development Program (Nos. G20160101, T20170404), Innovation Program of Shanghai Municipal Education Commission (No. 2017-01-07-00-10-E00056), the “Dawn” Program of Shanghai Education Commission (No. 15SG48).
王思琦,张昭寰,穆丽丽,刘海泉,潘迎捷,赵勇. 人工模拟胃肠道模型在食源性致病菌耐受及致病机理中的应用[J]. 生物工程学报, 2018, 34(6): 839-851
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