作者：Ge Beilei; Mukherjee Sampa; Hsu Chih Hao; Davis Johnnie A; Tran Thu Thuy T; Yang Qianru; Abbott Jason W; Ayers Sherry L; Young Shenia R; Crarey Emily T; Womack Niketta A; Zhao Shaohua; McDermott Patrick F
来源：Food Microbiology, 2017, 62: 289-297.
DOI：10.1016/j.fm.2016.10.029
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