The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat
Cid R. González-González, Olaoniye Habeebat Labo−Popoola, Gonzalo Delgado‐Pando, Katerina Theodoridou, Olena Doran, Alexandros Ch. Stratakos
Topics & Concepts
LinaloolSalmonellaAntimicrobialFood scienceEscherichia coliChemistryBacteriaBiologyEssential oilBiochemistryGeneOrganic chemistryGeneticsAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityMicrobial Inactivation Methods