Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

标题
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 155, Issue 3, Pages 99-104
出版商
Elsevier BV
发表日期
2012-01-04
DOI
10.1016/j.ijfoodmicro.2011.12.031

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started