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机译:绿豆芽菜中沙门氏菌的内在化和水培系统中收获前和收获后的干预方法
Department of Food Science and Technology, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA;
Department of Food Science and Technology, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA;
College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA;
Department of Food Science and Technology, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, Ohio 43210, USA;
机译:用Endophytic bacillus枯草芽孢杆菌的Mung Bean Sprouts中沙门氏菌和Enterohaemorlagic大肠杆菌内化的生物管状
机译:低温条件下发芽和贮藏后贮藏对绿豆,小扁豆和绿豆芽的淀粉含量和抗氧化能力的影响
机译:抗坏血酸采后处理对贮藏绿豆芽酶促褐变,酚类和抗氧化能力的影响
机译:基于微控制器的绿豆芽栽培实验设计灌溉系统
机译:二氧化氯气体在灭活沙门氏菌中的功效。在绿豆芽上
机译:蔗糖处理绿豆种子可增加绿豆芽中的维生素C总酚和抗氧化活性
机译:鸭肉和绿豆芽中基于分子的沙门氏菌快速检测方法的开发和优化
机译:用于测量在受控环境中由水培生菜产生的挥发性有机化合物的系统和方法