Contribution of the NO-detoxifying enzymes HmpA, NorV and NrfA to nitrosative stress protection of Salmonella Typhimurium in raw sausages.

MLA

Mühlig, Anna, et al. “Contribution of the NO-Detoxifying Enzymes HmpA, NorV and NrfA to Nitrosative Stress Protection of Salmonella Typhimurium in Raw Sausages.” Food Microbiology, vol. 42, Sept. 2014, pp. 26–33. EBSCOhost, https://doi.org/10.1016/j.fm.2014.02.006.

APA

Mühlig, A., Kabisch, J., Pichner, R., Scherer, S., & Müller-Herbst, S. (2014). Contribution of the NO-detoxifying enzymes HmpA, NorV and NrfA to nitrosative stress protection of Salmonella Typhimurium in raw sausages. Food Microbiology, 42, 26–33. https://doi.org/10.1016/j.fm.2014.02.006

Chicago

Mühlig, Anna, Jan Kabisch, Rohtraud Pichner, Siegfried Scherer, and Stefanie Müller-Herbst. 2014. “Contribution of the NO-Detoxifying Enzymes HmpA, NorV and NrfA to Nitrosative Stress Protection of Salmonella Typhimurium in Raw Sausages.” Food Microbiology 42 (September): 26–33. doi:10.1016/j.fm.2014.02.006.