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Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce
There is increasing demand for improved fresh produce disinfection technology during the ready-to-eat stage, especially in low-income developing countries. We previously reported that polyhexamethylene guanidine hydrochloride (PHMG) is an effective sanitizer using fresh-cut lettuce as a model. As a...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9057474/ https://www.ncbi.nlm.nih.gov/pubmed/35520831 http://dx.doi.org/10.1039/d0ra08356a |