Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature
Bowen Chen, Jiaming Huang, Yang Liu, Haiquan Liu, Yong Zhao, Jing Jing Wang
Topics & Concepts
Vibrio parahaemolyticusFood scienceChemistryMyofibrilPotencyCurcuminMicrobiologyBacteriaBiochemistryBiologyIn vitroGeneticsListeria monocytogenes in Food SafetyVibrio bacteria research studiesAdvanced Chemical Sensor Technologies