Proteomic Characterization of Enterohemorrhagic Escherichia coli O157:H7 in the Oxidation-Induced Viable but Non-Culturable State
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-09-20
著者
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IGIMI Shizunobu
Division of Biomedical Food Research, National Institute of Health Sciences
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MAKINO Sou-Ichi
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety,
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Kawamoto Keiko
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety,
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Kawamoto Keiko
Obihiro Univ. Hokkaido
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Kawamoto Keiko
Laboratory Of Food Microbiology & Immunology Research Center For Animal Hygiene And Food Safety
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Igimi Shizunobu
Division Of Biomedical Food Research National Institute Of Health Sciences
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Igimi S
Division Of Biomedical Food Research National Institute Of Health Sciences
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Igimi Shizunobu
Division Of Biomedical Food Research National Institute Of Health Sciences;
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YAMAMOTO SHIGEKI
Division of Cardiovascular Surgery, Nagoya City University Medical School
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Makino Sou-ichi
Laboratory Of Food Microbiology And Immunology Research Center For Animal Hygiene And Food Safety Ob
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Makino Sou-ichi
Department Of Veterinary Microbiology University Of Agriculture And Veterinary Medicine
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Makino Sou-ichi
Departments Of Veterinary Microbiology Obihiro University Of Agriculture And Veterinary Medicine
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Makino Sou-ichi
Laboratory Of Food Microbiology & Immunology Research Center For Animal Hygiene And Food Safety
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ASAKURA Hiroshi
Division of Biomedical Food Research, National Institute of Health Sciences
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PANUTDAPORN Nantika
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety,
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Yamamoto Shigeki
Division Of Biomedical Food Research National Institute Of Health Sciences
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Panutdaporn Nantika
Laboratory Of Food Microbiology And Immunology Research Center For Animal Hygiene And Food Safety Ob
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Asakura H
Division Of Biomedical Food Research National Institute Of Health Sciences
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Asakura Hiroshi
Department Of Physics Kyoto Sangyo University
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