Cite
HARVARD Citation
Morita, A. et al. (2016). Proanthocyanidins in an astringent persimmon inhibit Salmonella pathogenicity island 1 (SPI1) secretion. Journal of the science of food and agriculture. pp. 1798-1802. [Online].
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Morita, A. et al. (2016). Proanthocyanidins in an astringent persimmon inhibit Salmonella pathogenicity island 1 (SPI1) secretion. Journal of the science of food and agriculture. pp. 1798-1802. [Online].