Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature-Reference-Cited by-同舟云学术

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Published:2021-05 Issue: Volume:345 Page:109152
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Chen Bowen,Huang Jiaming,Liu Yang,Liu Haiquan,Zhao Yong,Wang Jing Jing

Funder

Shanghai Ocean University

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

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