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藤椒精油抗芽孢杆菌生物被膜关键组分的 分子对接虚拟筛选与活性评价.

Authors :
肖瑀晗
吕昕昱
张莹凡
原鹏飞
周 曼
侯晓艳
陈安均
张志清
申光辉
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 12, p125-135, 11p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
45
Issue :
12
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
178304847
Full Text :
https://doi.org/10.7506/spkx1002-6630-20230905-038