文献
J-GLOBAL ID:202202265398456106
整理番号:22A0564966
Bacillus cereus胞子に対する弱酸性電解水の不活性化機構【JST・京大機械翻訳】
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores
著者 (9件):
Zhang Chunling
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Yang Gaoji
(College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Shen Panpan
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Shi Yiqi
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Yang Yu
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Liu Yang
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Xia Xiaodong
(College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
,
Xia Xiaodong
(School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, 116034, China)
,
Wang Shaojin
(College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China)
資料名:
Food Microbiology
(Food Microbiology)
巻:
103
ページ:
Null
発行年:
2022年
JST資料番号:
A0012B
ISSN:
0740-0020
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)