Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure
Author:
Funder
Yonsei University
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference44 articles.
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5. A combination of TiO2–UV photocatalysis and high hydrostatic pressure to inactivate Bacillus cereus in freshly squeezed Angelica keiskei juice;Chai;LWT- Food Science and Technology,2014
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