Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes-Reference-Cited by-同舟云学术

Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes

Published:2021-05 Issue: Volume:95 Page:103680
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gavriil Alkmini,Paramithiotis Spiros^ORCID,Skordaki Asimina^ORCID,Tsiripov Eleni^ORCID,Papaioannou Adamantia,Skandamis Panagiotis N.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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