ロード中...
Effect of Heat on the Antimicrobial Activity of Brilliant Green Dye
Antimicrobial activity of brilliant green dye in Trypticase soy broth (BBL) is reduced and ultimately destroyed by prolonged autoclaving at 121 C. Loss of antimicrobial activity is accompanied by decolorization of the dye. This is consistent with other evidence that antimicrobial activity of brillia...
保存先:
| 主要な著者: | , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1974
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380161/ https://ncbi.nlm.nih.gov/pubmed/4208510 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|