Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach-Reference-Cited by-同舟云学术

Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach

Published:2023-01 Issue: Volume:143 Page:109284
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhou Bin,Luo Yaguang^ORCID,Nou Xiangwu,Mwangi Esther^ORCID,Poverenov Elena,Rodov Victor^ORCID,Demokritou Philip,Fonseca Jorge M.^ORCID

Funder

U.S. Department of Agriculture

National Institute of Food and Agriculture

United States - Israel Binational Agricultural Research and Development Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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