机译:辐射和温度影响460纳米发光二极管对橙汁沙门氏菌的杀菌作用
Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543;
Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543;
Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543,Nationai University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China 215123;
Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, Singapore 117543,Nationai University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, People's Republic of China 215123;
Antibacterial effect; Juice preservation; Light-emitting diode; Mathematical modeling; Salmonella;
机译:UVC发光二极管对酿酒酵母的抗菌效应及其在橙汁净化中的应用
机译:460 nm发光二极管照明对沙门氏菌存活的影响。在不同辐照度和温度的鲜切菠萝上
机译:酸适应性和非酸适应性鼠伤寒沙门氏菌在不同储存温度下在巴氏杀菌的橙汁和酸奶中的存活率。
机译:收获时间对“瓦伦西亚”橘子和果汁质量的影响
机译:臭氧,处理温度和抗菌剂对大肠杆菌O157:H7和沙门氏菌灭活的影响。在苹果酒和橙汁中。
机译:量子阱宽度对AlGaN深紫外发光二极管在不同温度下的电致发光性能的影响
机译:405纳米发光二极管对制冷温度的抗菌机理