배지의 pH에 따른 녹차추출물의 Staphylococcus aureus 와 Salmonella typhimurium에 따른 항균작용 : Changes in the Antibacterial Activity of Green Tea Extracts in Various pH of Culture Broth against Staphylococcus aureus and Salmonella typhimurium
In: 한국식품저장유통학회지, Jg. 8 (2001-06-30), Heft 2, S. 206-212
academicJournal
Zugriff:
Titel: |
배지의 pH에 따른 녹차추출물의 Staphylococcus aureus 와 Salmonella typhimurium에 따른 항균작용 : Changes in the Antibacterial Activity of Green Tea Extracts in Various pH of Culture Broth against Staphylococcus aureus and Salmonella typhimurium
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Autor/in / Beteiligte Person: | 박찬성 ; 차문석 ; 김미림 |
Link: | |
Zeitschrift: | 한국식품저장유통학회지, Jg. 8 (2001-06-30), Heft 2, S. 206-212 |
Veröffentlichung: | 2001 |
Medientyp: | academicJournal |
ISSN: | 2287-7428 (print) ; 1738-7248 (print) |
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