A Comparative Study on the Effects of Quinic Acid and Shikimic Acid on Cellular Functions of Staphylococcus aureus
Jinrong Bai2 Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China (ORCID: http://orcid.org/0000-0002-3657-8993 [J.B.]); andYanping Wu2 Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China (ORCID: http://orcid.org/0000-0002-3657-8993 [J.B.]); andKai Zhong2 Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China (ORCID: http://orcid.org/0000-0002-3657-8993 [J.B.]); andKai Xiao2 Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China (ORCID: http://orcid.org/0000-0002-3657-8993 [J.B.]); andLijin Liu3 Department of Public Health, West China Medical School of Sichuan University, Chengdu 610041, People's Republic of ChinaYina Huang3 Department of Public Health, West China Medical School of Sichuan University, Chengdu 610041, People's Republic of ChinaZhengshu Wang3 Department of Public Health, West China Medical School of Sichuan University, Chengdu 610041, People's Republic of ChinaHong Gao2 Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China (ORCID: http://orcid.org/0000-0002-3657-8993 [J.B.]); and
2018en
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