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	Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation
	Wu, Yu[1,2]; Shi, Yu-Gang[1,2]; Zeng, Lu-Yao[1,2]; Pan, Ying[1,2]; Huang, Xin-Ying[1,2]; Bian, Li-Qing[1,2]; Zhu, Yun-Jie[1,2]; Zhang, Run-Run[1,2]; Zhang, Juan[3]
	2018
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5897949
专题	浙江工商大学
作者单位	1.[1] Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China 2.[2] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China 3.[3] Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
推荐引用方式 GB/T 7714	Wu, Yu[1,2],Shi, Yu-Gang[1,2],Zeng, Lu-Yao[1,2],et al. Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation[J],2018.
APA	Wu, Yu[1,2].,Shi, Yu-Gang[1,2].,Zeng, Lu-Yao[1,2].,Pan, Ying[1,2].,Huang, Xin-Ying[1,2].,...&Zhang, Juan[3].(2018).Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation..
MLA	Wu, Yu[1,2],et al."Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation".(2018).

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