Order Article Reprints

Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods. 2020; 9(12):1890. https://doi.org/10.3390/foods9121890

Lin, Biying, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, and Shaojin Wang. 2020. "Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough" Foods 9, no. 12: 1890. https://doi.org/10.3390/foods9121890

Lin, B., Zhu, Y., Zhang, L., Xu, R., Guan, X., Kou, X., & Wang, S. (2020). Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods, 9(12), 1890. https://doi.org/10.3390/foods9121890