| 标题 |
Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Ga‐Won Lee; Sojeong Heo; Do‐Won Jeong 出版日期:2025-12-18 |
| 求助人 | |
| 下载 |
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(2025-6-4)