第一单位：
College of Veterinary Medicine, Northwest A&F University, Xianyang, China.
作者：
Jie,Feng [1]
;
Qian,Xiang [2]
;
Jiangang,Ma [1]
;
Pei,Zhang [3]
;
Kun,Li [1]
;
Ke,Wu [1]
;
Mengru,Su [1]
;
Ruichao,Li [4]
;
Daniel,Hurley [5]
;
Li,Bai [3]
;
Juan,Wang [1]
;
Zengqi,Yang [1]
作者单位：
College of Veterinary Medicine, Northwest A&F University, Xianyang, China.
[1]
Department of Healthcare Associated Infection Control, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, China.
[2]
National Health Commission Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing, China.
[3]
Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, College of Veterinary Medicine, Yangzhou University, Yangzhou, China.
[4]
UCD-Centre for Food Safety, UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
[5]
DOI
10.3389/fmicb.2021.743468
PMID
35002997
发布时间
2022-01-11
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