Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp-Reference-Cited by-同舟云学术

Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp

Published:2024-02 Issue: Volume:411 Page:110539
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wang Jing Jing,He Tiantian,Chen Lu,Xu Guizhi,Dong Shuliang,Zhao Yong,Zheng Huaming,Liu Yang,Zeng Qiaohui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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4. Eradication of planktonic Vibrio parahaemolyticus and its sessile biofifilm by curcumin-mediated photodynamic inactivation;Chen;Food Control,2020

5. Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature;Chen;Int. J. Food Microbiol.,2021

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