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	Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium (EI收录)
	Yun, Ou[1]; Zeng, Xin-An[1]; Brennan, Charles S.[1,2]; Zhi-wei, Liu[1]
刊名	International Journal of Food Science and Technology
	2017
卷号	52页码:424-430
关键词	Electric fields Lipids Membranes
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/2183917
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510641, China 3.[2] Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 4.85084, New Zealand
推荐引用方式 GB/T 7714	Yun, Ou[1],Zeng, Xin-An[1],Brennan, Charles S.[1,2],等. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium (EI收录)[J]. International Journal of Food Science and Technology,2017,52:424-430.
APA	Yun, Ou[1],Zeng, Xin-An[1],Brennan, Charles S.[1,2],&Zhi-wei, Liu[1].(2017).Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium (EI收录).International Journal of Food Science and Technology,52,424-430.
MLA	Yun, Ou[1],et al."Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium (EI收录)".International Journal of Food Science and Technology 52(2017):424-430.

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