Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding-Reference-Cited by-同舟云学术

Occurrence and characterization of toxigenic Bacillus cereus in dairy products with an inactivation trial using D-Tryptophan and ascorbic acid in the rice pudding

Published:2023-02 Issue: Volume:175 Page:114485
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Elafify Mahmoud,Alsayeqh Abdullah F.,Aljasir Sulaiman F.,Tahon Asmaa B.M.B.,Aly Samar,Saad Mai Farag,Mohamed Eman A.A.,Darwish Wageh Sobhy,Abdellatif Samah S.

Funder

Qassim University

Deanship of Scientific Research, King Saud University

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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5. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream;Arslan;Anaerobe,2014

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