Induction of VBNC state of Lacticaseibacillus casei Zhang under the stress of acid and low temperature

DAI Lixia, MA Xuebo, WANG Huiying, LIU Chunfang, BO Xiaoyu, BAO Qiuhua

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 83-87.

PDF(3461 KB)
PDF(3461 KB)
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (16) : 83-87. DOI: 10.13995/j.cnki.11-1802/ts.034087

Induction of VBNC state of Lacticaseibacillus casei Zhang under the stress of acid and low temperature

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(16): 83-87 https://doi.org/10.13995/j.cnki.11-1802/ts.034087

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3461 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉