介质阻挡放电等离子体对磷酸盐缓冲盐水中大肠杆菌 O157:H7 的灭活机制和动力学

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-01-23 DOI:10.1080/19476337.2024.2303450

Liyuan Niu, Dianhe Zhang, Bohua Wang, Qisen Xiang, Yanhong Bai

引用次数: 0

摘要

本研究探讨了介质阻挡放电（DBD）等离子体对大肠杆菌O157:H7的灭活机制和动力学。DBD等离子体具有显著的杀菌效果...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Inactivation mechanism and kinetics of dielectric barrier discharge plasma against Escherichia coli O157:H7 in phosphate-buffered saline

This study investigated the inactivation mechanism and kinetics of dielectric barrier discharges (DBD) plasma against Escherichia coli O157:H7. DBD plasma exhibited a remarkable bactericidal effect...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.