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Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY [2019]
Ruo-Yong Wang, Yun Ou, Xin-An Zeng, Chang-Jiang Guo
[10.1111/ijfs.14137]
MATERIALS

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