Low temperature storage leads to advanced upregulation of typical virulence regulators, pyk and purR of enterotoxigenic Staphylococcus aureus cultured on chicken meat
Huawei Wang(Chinese PLA General Hospital), Xinglian Xu(Ministry of Education and Child Care), Zhenzhen Fan(Nanjing Agricultural University), Huhu Wang(Xinjiang University), Guangxia Ma(Qilu University of Technology)
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