Preparation of a novel polyethyleneimine functionalized sepharose-boronate affinity material and its application in selective enrichment of food borne pathogenic bacteria | |
Zheng, Hongwei[1]; Han, Feng[2]; Lin, Hong[3]; Cao, Limin[4]; Pavase, Tushar Ramesh[5]; Sui, Jianxin[6] | |
刊名 | FOOD CHEMISTRY |
2019 | |
卷号 | 294页码:468-476 |
关键词 | Boronate affinity Food borne pathogenic bacteria mPCR Pretreatment |
ISSN号 | 0308-8146 |
DOI | http://dx.doi.org/10.1016/j.foodchem.2019.05.023 |
URL标识 | 查看原文 |
收录类别 | SCI(E) |
WOS记录号 | WOS:000468589200057 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/6141237 |
专题 | 中国水产科学院 |
作者单位 | 1.[1]Ocean Univ China, Coll Food Sci & Engn, Food Safety Lab, Qingdao 266003, Shandong, Peoples R China. 2.[2]Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China. 3.[3]Ocean Univ China, Coll Food Sci & Engn, Food Safety Lab, Qingdao 266003, Shandong, Peoples R China. 4.[4]Ocean Univ China, Coll Food Sci & Engn, Food Safety Lab, Qingdao 266003, Shandong, Peoples R China. 5.[5]Ocean Univ China, Coll Food Sci & Engn, Food Safety Lab, Qingdao 266003, Shandong, Peoples R China. 6.[6]Ocean Univ China, Coll Food Sci & Engn, Food Safety Lab, Qingdao 266003, Shandong, Peoples R China. |
推荐引用方式 GB/T 7714 | Zheng, Hongwei[1],Han, Feng[2],Lin, Hong[3],et al. Preparation of a novel polyethyleneimine functionalized sepharose-boronate affinity material and its application in selective enrichment of food borne pathogenic bacteria[J]. FOOD CHEMISTRY,2019,294:468-476. |
APA | Zheng, Hongwei[1],Han, Feng[2],Lin, Hong[3],Cao, Limin[4],Pavase, Tushar Ramesh[5],&Sui, Jianxin[6].(2019).Preparation of a novel polyethyleneimine functionalized sepharose-boronate affinity material and its application in selective enrichment of food borne pathogenic bacteria.FOOD CHEMISTRY,294,468-476. |
MLA | Zheng, Hongwei[1],et al."Preparation of a novel polyethyleneimine functionalized sepharose-boronate affinity material and its application in selective enrichment of food borne pathogenic bacteria".FOOD CHEMISTRY 294(2019):468-476. |
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