Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock
Crossref DOI link: https://doi.org/10.1007/s00217-014-2313-x
Published Online: 2014-09-10
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lin, Mei
Zhou, Guang-Hong
Wang, Zhi-Geng
Yun, Bai
License valid from 2014-09-10