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期刊名称

international journal of food microbiology(1)

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作者

Rao, Lei AND Wang, Yongtao AND Zhao, Feng AND Hu, Xiaosong AND Liao, Xiaojun AND Xu, Zhenzhen(0)

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china agr univ, coll food sci & nutr engn, natl engn res ctr fruit & vegetable proc, key lab fruit & vegetable proc,minist agr, beijing 100083, peoples r china(1)
chinese acad agr sci, inst qual stand & testing technol agroprod, key lab agrofood safety & qual, minist agr, beijing 100081, peoples r china(1)

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资源类型: 外文期刊

作者:Rao, Lei(精确检索)

作者:Wang, Yongtao(精确检索)

作者:Zhao, Feng(精确检索)

作者:Hu, Xiaosong(精确检索)

作者:Liao, Xiaojun(精确检索)

作者:Xu, Zhenzhen(精确检索)

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1Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature

作者： Rao, Lei; Wang, Yongtao; Zhao, Feng; Hu, Xiaosong; Liao, Xiaojun; Xu, Zhenzhen; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Key Lab Fruit & Vegetable Proc,Minist Agr, Beijing 100083, Peoples R China; Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agrofood Safety & Qual, Minist Agr, Beijing 100081, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

关键词： High pressure CO2 Bacillus subtilis Spore Inactivation kinetics Clumping Protective effect