Effect of cell membrane fatty acid composition of Escherichia coli on the resistance to pulsed electric field (PEF) treatment

LWT - Food Science and Technology - Tập 76 - Trang 18-25 - 2017
Zhi-Wei Liu1,2, Xin-An Zeng1, Michael Ngadi2, Zhong Han1
1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
2Bioresource Engineering Department, McGill University, 21111 Lakeshore Rd., Ste-Anne-de-Bellevue, QC H9X 3V9, Canada

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LWT - Food Science and Technology

Tập 76

18-25

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