Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat
Juanjuan Xu, Yuanmei Xu, Xiangyu Guan, Gaoji Yang, Shaojin Wang
Topics & Concepts
SporeBacillus cereusFood scienceQuality (philosophy)BiologyMicrobiologyChemistryBacteriaPhilosophyEpistemologyGeneticsSeed and Plant BiochemistryGABA and Rice ResearchFood Quality and Safety Studies