| Authors: |
Ding J; Department of Biochemistry and Biophysics, Oregon State University, Corvallis, OR, USA.; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA., Holzwarth G; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.; Department of Microbiology, Oregon State University, Corvallis, OR, USA., Bradford CS; Department of Environmental & Molecular Toxicology, Oregon State University, Corvallis, OR, USA., Cooley B; Biological Sciences, Duquesne University, Pittsburgh, PA, USA., Yoshinaga AS; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.; Department of Microbiology, Oregon State University, Corvallis, OR, USA., Patton-Vogt J; Biological Sciences, Duquesne University, Pittsburgh, PA, USA., Abeliovich H; Department of Biochemistry and Food Science, Hebrew University, Rehovot, Israel., Penner MH; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA., Bakalinsky AT; Department of Biochemistry and Biophysics, Oregon State University, Corvallis, OR, USA. alan.bakalinsky@oregonstate.edu.; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. alan.bakalinsky@oregonstate.edu.; Department of Microbiology, Oregon State University, Corvallis, OR, USA. alan.bakalinsky@oregonstate.edu. |
