MA Mengjie
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Food Research Institute, Shanghai 200235, China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, ChinaCAO Yujia
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaLIU Pingping
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaXU Jianfeng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, ChinaYU Yongxin
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, ChinaMA Chenchen
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Food Research Institute, Shanghai 200235, ChinaMA Mengjie, CAO Yujia, LIU Pingping, XU Jianfeng, YU Yongxin, MA Chenchen. A multiplex real time fluorescence quantitative PCR method for rapid detection of four foodborne pathogenic species of Vibrio[J]. Microbiology China, 2024, 51(8): 3179-3188
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