Veränderungen in der Fettsäurezusammensetzung von pathogenen Bakterien nach Behandlung mit antimikrobiellen Peptidmischungen

Abstract

LebensmittelchemieVolume 74, Issue S2 p. S2-006-S2-006 Analytik Veränderungen in der Fettsäurezusammensetzung von pathogenen Bakterien nach Behandlung mit antimikrobiellen Peptidmischungen N. Wiedmaier-Czerny, N. Wiedmaier-Czerny Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Stuttgart/DSearch for more papers by this authorD. Schroth, D. Schroth Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Stuttgart/DSearch for more papers by this authorS. Topman, S. Topman Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorA. Brill, A. Brill Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorS. Burdman, S. Burdman Department of Plant Pathology and Microbiology, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorZ. Hayouka, Z. Hayouka Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorW. Vetter, W. Vetter Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of JerusalemSearch for more papers by this author N. Wiedmaier-Czerny, N. Wiedmaier-Czerny Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Stuttgart/DSearch for more papers by this authorD. Schroth, D. Schroth Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Stuttgart/DSearch for more papers by this authorS. Topman, S. Topman Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorA. Brill, A. Brill Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorS. Burdman, S. Burdman Department of Plant Pathology and Microbiology, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorZ. Hayouka, Z. Hayouka Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem Rehovot/ISRSearch for more papers by this authorW. Vetter, W. Vetter Institut für Lebensmittelchemie (170b), Universität Hohenheim, Garbenstraße 28 Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of JerusalemSearch for more papers by this author First published: 23 October 2020 https://doi.org/10.1002/lemi.202052007AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume74, IssueS2Supplement: Abstracts des 1. LChG-Tweet-your-Poster-Events 2020September 2020Pages S2-006-S2-006 RelatedInformation