Cite
HARVARD Citation
Gong, S. et al. (2021). Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat. Food microbiology. p. . [Online].
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Gong, S. et al. (2021). Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat. Food microbiology. p. . [Online].