作者单位：
Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea
[1]
Center for Laboratory Control of Infectious Diseases, Centers for Diseases Control & Prevention, Cheongju 28159, Republic of Korea
[2]
'Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea
[3]
发布时间
2020-06-03
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