The formation, germination, and cold plasma inactivation of bacterial spore
Bacterial spores, one of the main microorganisms, can cause food spoilage and food-borne diseases. However, due to their high resistance to stress, the inactivation of spores has been a pressing issue in the food industry. “Sprout first and inactivate later” is the traditional idea of inactivating s...
Tallennettuna:
| Päätekijät: | , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2022-10-01
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| Sarja: | Food Chemistry Advances |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2772753X22000442 |
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