Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7

With the wide application of high hydrostatic pressure (HHP) technology in the food industry, safety issues regarding food products, resulting in potential food safety hazards, have arisen. To address such problems, this study explored the synergetic bactericidal effects and mechanisms of protocatec...

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Detalles Bibliográficos
Autores principales: Hao, Jingyi, Lei, Yuqing, Gan, Zhilin, Zhao, Wanbin, Shi, Junyan, Jia, Chengli, Sun, Aidong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701084/
https://www.ncbi.nlm.nih.gov/pubmed/34945604
http://dx.doi.org/10.3390/foods10123053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701084/
https://www.ncbi.nlm.nih.gov/pubmed/34945604
http://dx.doi.org/10.3390/foods10123053

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