Resuscitation of viable but nonculturable foodborne pathogenic bacteria: Influencing factors, mechanisms, and physiological characteristics

WANG Jiangtian, LI Zhao, YANG Jielin, DONG Qingli

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 376-384.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 376-384. DOI: 10.13995/j.cnki.11-1802/ts.042985

Resuscitation of viable but nonculturable foodborne pathogenic bacteria: Influencing factors, mechanisms, and physiological characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 376-384 https://doi.org/10.13995/j.cnki.11-1802/ts.042985

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