The formation, germination, and cold plasma inactivation of bacterial spore
Bacterial spores, one of the main microorganisms, can cause food spoilage and food-borne diseases. However, due to their high resistance to stress, the inactivation of spores has been a pressing issue in the food industry. “Sprout first and inactivate later” is the traditional idea of inactivating s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000442 |