Inactivation Mechanism of Aspergillus flavus Conidia by High Hydrostatic Pressure
Author:
Affiliation:
1. Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
2. Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan.
3. Department of Animal science and Technology, National Taiwan University, Taipei, Taiwan.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
https://www.liebertpub.com/doi/pdf/10.1089/fpd.2020.2825
Reference20 articles.
1. Inactivation of Staphylococcus aureus by high pressure processing: An overview
2. Aflatoxin contamination of groundnut (Arachis hypogaea L.): Predisposing factors and management interventions
3. Influence of high-pressure processing on the generation ofγ-aminobutyric acid and microbiological safety in coffee beans
4. Nonthermal plasma treatment of Aspergillus spp. spores on hazelnuts in an atmospheric pressure fluidized bed plasma system: Impact of process parameters and surveillance of the residual viability of spores
5. Dormant ascospores of Talaromyces macrosporus are activated to germinate after treatment with ultra high pressure
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