QQ客服 官方微博 反馈留言

	Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation
	Xie, Tengfei[1,2]; Wu, Qingping[1]; Zhang, Jumei[1]; Xu, Xiaoke[1]; Cheng, Jianheng[1]
刊名	FOOD CONTROL
	2017
卷号	71页码:315-321
关键词	Vibrio parahaemolyticus Aquatic products Clinical Antibiotic resistance ERIC-PCR Serotype Virulence gene
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/2187939
专题	华南理工大学
作者单位	1.[1]Guangdong Inst Microbiol, State Key Lab Appl Microbiol Southern China, Guangdong Prov Key Lab Microbial Culture Collect, Guangdong Open Lab Appl Microbiol, Guangzhou 510070, Guangdong, Peoples R China 2.[2]S China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Xie, Tengfei[1,2],Wu, Qingping[1],Zhang, Jumei[1],et al. Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation[J]. FOOD CONTROL,2017,71:315-321.
APA	Xie, Tengfei[1,2],Wu, Qingping[1],Zhang, Jumei[1],Xu, Xiaoke[1],&Cheng, Jianheng[1].(2017).Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation.FOOD CONTROL,71,315-321.
MLA	Xie, Tengfei[1,2],et al."Comparison of Vibrio parahaemolyticus isolates from aquatic products and clinical by antibiotic susceptibility, virulence, and molecular characterisation".FOOD CONTROL 71(2017):315-321.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。