Development of High Hydrostatic Pressure Applied in Pathogen Inactivation for Plasma

High hydrostatic pressure has been used to inactivate pathogens in foods for decades. There is a great potential to adapt this technology to inactivate pathogens in plasma and derivatives. To better evaluate the potential of this method, pathogen inoculated plasma samples were pressurized under diff...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Chunhui, Bian, Guohui, Yang, Hong, Zhang, Xinmin, Chen, Limin, Wang, Jingxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4999174/
https://www.ncbi.nlm.nih.gov/pubmed/27561010
http://dx.doi.org/10.1371/journal.pone.0161775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4999174/
https://www.ncbi.nlm.nih.gov/pubmed/27561010
http://dx.doi.org/10.1371/journal.pone.0161775

Ejemplares similares