Korea University Food Microbiology Laboratory

Inactivation of salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying.
Year of publication 2018
Author Lee, H., Beuchat, L. R., Ryu, J. H., & Kim. H. (2018).
Publication in journal Food Microbiology, 76, 78-82. (IF: 4.090)
Status of publication published