作者：
Banada, PP [1]
;
Huff, K [2]
;
Bae, E [3]
;
Rajwa, B [4]
;
Aroonnual, A ;
Bayraktar, B ;
Adil, A ;
Robinson, JP ;
Hirleman, ED ;
Bhunia, AK
作者单位：
Purdue Univ, Sch Elect & Comp Engn, W Lafayette, IN 47907 USA.
[1]
Purdue Univ, Dept Basic Med Sci, W Lafayette, IN 47907 USA.
[2]
Purdue Univ, Sch Mech Engn, W Lafayette, IN 47907 USA.
[3]
Purdue Univ, Dept Food Sci, Mol Food Microbiol Lab, W Lafayette, IN 47907 USA.
[4]
发布时间
2013-11-20
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