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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...

詳細記述

保存先:
書誌詳細
主要な著者: Moats, W. A., Kinner, J. A., Maddox, S. E.
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
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