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pro vyhledávání: '"Shoko Ishimaru"'
Autor:
Makiko Yamamoto, Mari Yasui, Kumio Yokoigawa, Yoko Okubo, Keiko Abe, Shoko Ishimaru, Akiko Takikawa
Publikováno v:
Journal of bioscience and bioengineering. 94(4)
We examined the difference between Escherichia coli O157 and non-pathogenic E. coli in their tolerance to spices. Various spices (5 g each) were homogenized at 25 degrees C for 10 min with 5 ml of 70% ethyl alcohol, and the supernatant solutions obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1601ce827fc3f5a309407c72e13185a6
https://pubmed.ncbi.nlm.nih.gov/16233309
https://pubmed.ncbi.nlm.nih.gov/16233309
