| 000 | 01305 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250515181721.0 | ||
| 264 | 0 | _c20090917 | |
| 008 | 200909s 0 0 eng d | ||
| 022 | _a0001-6209 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGe, Jingping | |
| 245 | 0 | 0 |
_aParacin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food. _h[electronic resource] |
| 260 |
_bWei sheng wu xue bao = Acta microbiologica Sinica _cMay 2009 |
||
| 300 |
_a609-16 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAnti-Bacterial Agents _xisolation & purification |
| 650 | 0 | 4 |
_aBacteriocins _xisolation & purification |
| 650 | 0 | 4 |
_aBrassica _xmicrobiology |
| 650 | 0 | 4 | _aChromatography, High Pressure Liquid |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aLactobacillus _xchemistry |
| 650 | 0 | 4 |
_aVegetables _xmicrobiology |
| 700 | 1 | _aPing, Wenxiang | |
| 700 | 1 | _aSong, Gang | |
| 700 | 1 | _aDu, Chunmei | |
| 700 | 1 | _aLing, Hongzhi | |
| 700 | 1 | _aSun, Xin | |
| 700 | 1 | _aGao, Ying | |
| 773 | 0 |
_tWei sheng wu xue bao = Acta microbiologica Sinica _gvol. 49 _gno. 5 _gp. 609-16 |
|
| 999 |
_c19045618 _d19045618 |
||