Food Science

Food Science

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Anais Bourges; Anirban Ghosh; Nathalie Declerck; Abram Aertsen; Catherine Royer
BIOPHYSICAL JOURNAL | VOLUME 110, ISSUE 3, SUPPLEMENT 1, 316A | FEBRUARY 16, 2016
E. Daniels; S. Chowdhury; A. Fouladkhah
POSTER | MEHARRY | NOVEMBER 10-11, 2016 | NASHVILLE, TENNESSEE

Anaïs Bourges1,2, Oscar E. Torres M.3, Anirban Ghosh3, Wubishet M. Tadesse3, Gilles Labesse2, Nathalie Declerck2, Abram Aertsen3 and Catherine Royer1

 

1 Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, 12180, USA 2 Centre de Biochimie Structural, CNRS-Université Montpellier UMR 5048, 34000 Montpellier, France

3 Department of Microbial and Molecular Systems, Laboratory of Food Microbiology, KU Leuven, B-3001 Leuven, Belgium

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah\
 
Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; and Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN