Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts-Reference-Cited by-同舟云学术

Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

Published:2023-11 Issue: Volume:153 Page:109890
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Jeon Ji Hye^ORCID,Lee Ha Kyoung,Son Su Bin^ORCID,Yoon Ki Sun^ORCID

Funder

Ministry of Food and Drug Safety

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference57 articles.

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