FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (1): 321-328.doi: 10.7506/spkx1002-6630-20200903-034
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LI Xiang’ao, WEN Rongxin, LÜ Yichao, KONG Baohua, WANG Wenxuan, ZHOU Yafei, CHEN Qian
Published:
2022-01-29
CLC Number:
LI Xiang’ao, WEN Rongxin, LÜ Yichao, KONG Baohua, WANG Wenxuan, ZHOU Yafei, CHEN Qian. Progress in Food Preservation Based on Bacterial Quorum Quenching[J]. FOOD SCIENCE, 2022, 43(1): 321-328.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200903-034
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