月桂酸甘油单脂和有机酸对李氏杆菌的抑制作用
被引量：1
摘要
本文旨在通过在肉汤培养基和虾肉样品中,单独使用或混合使用化合物的抗菌作用以及最低抑制浓度的检测,来测定月桂酸甘油单脂与选择有机酸结合使用对李氏杆菌的作用。
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