The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells-Reference-Cited by-同舟云学术

The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells

Published:2021-07 Issue: Volume:125 Page:107804
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Liu Fang,Tang Chun^ORCID,Wang Debao,Sun Zhilan,Du Lihui,Wang Daoying

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

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4. Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling;Cichoski;International Journal of Food Microbiology,2019

5. Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production;Cortés-Zavaleta;International Journal of Food Microbiology,2014

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