Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams-Reference-Cited by-同舟云学术

Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams

Published:2022-10 Issue: Volume:378 Page:109816
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gu Weiming,Liu Dan,Sun Jianxia

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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