Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.

MLA

Boix, Emmanuelle, et al. “Synergistic Interaction between PH and NaCl in the Limits of Germination and Outgrowth of Clostridium Sporogenes and Group I Clostridium Botulinum Vegetative Cells and Spores after Heat Treatment.” Food Microbiology, vol. 106, Sept. 2022, p. 104055. EBSCOhost, https://doi.org/10.1016/j.fm.2022.104055.

APA

Boix, E., Coroller, L., Couvert, O., Planchon, S., van Vliet, A. H. M., Brunt, J., Peck, M. W., Rasetti-Escargueil, C., Lemichez, E., Popoff, M. R., & André, S. (2022). Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment. Food Microbiology, 106, 104055. https://doi.org/10.1016/j.fm.2022.104055

Chicago

Boix, Emmanuelle, Louis Coroller, Olivier Couvert, Stella Planchon, Arnoud H M van Vliet, Jason Brunt, Michael W Peck, et al. 2022. “Synergistic Interaction between PH and NaCl in the Limits of Germination and Outgrowth of Clostridium Sporogenes and Group I Clostridium Botulinum Vegetative Cells and Spores after Heat Treatment.” Food Microbiology 106 (September): 104055. doi:10.1016/j.fm.2022.104055.