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    Utilizing nutrient type compounds as anti-bacterial compounds: arginine and cysteine inhibit Salmonella survival in egg white

    Utilizing nutrient type compounds as anti-bacterial compounds: arginine and cysteine inhibit Salmonella survival in egg white 由 Nir Ben-Porat, Amital Ohayon, Tali Rosenberg, Abdulafiz Musa, Erik Petersen, Erez Mills

    出版 2024-07-01
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