Inactivation of Bacillus atrophaeus Spores with Surface-Active Peracids and Characterization of Formed Free Radicals Using Electron Spin Resonance Spectroscopy

标题
Inactivation of Bacillus atrophaeus Spores with Surface-Active Peracids and Characterization of Formed Free Radicals Using Electron Spin Resonance Spectroscopy
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 7, Pages M411-M417
出版商
Wiley
发表日期
2009-08-19
DOI
10.1111/j.1750-3841.2009.01293.x

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