Comparative Study on the Anti-Staphylococcus aureus Mechanism of SP-AP-1 and Iturin A Derived from Fermentation of Spirulina Residue by Bacillus subtilis
FU Yun, ZHAO Mouming, PANG Yiyang, LIU Xiaoling
FOOD SCIENCE . 2021, (1): 108 -114 .  DOI: 10.7506/spkx1002-6630-20200103-035