Inhibitory Effect of Slightly Acidic Electrolyzed Water on Spoilage Bacteria in Fresh-Cut Chicory
To control the spoilage of fresh-cut chicory caused by microbial contamination of cuts, this study isolated and identified spoilage bacteria from fresh-cut chicory using 16S rRNA gene sequencing and evaluated the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW). Five...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
China Food Publishing Company
2025-07-01
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| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-029.pdf |
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