Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
Authors:
- Shuang QiuSQShuang Qiu
- Huiying LiHLHuiying Li
- Tianpeng ChenTCTianpeng Chen
- Haijie LiuHLHaijie Liu
- Lite LiLLLite Li
- 1 April 2012
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 155 (3) , 99-104
Abstract
No abstract availableKeywords
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