Decontamination of fresh produce by the use of slightly acidic hypochlorous water following pretreatment with sucrose fatty acid ester under microbubble generation
Kevin Webby Soli, Asako Yoshizumi, Ai Motomatsu, Mami Yamakawa, Masako Yamasaki, Tomoko Mishima, Natsumi Miyaji, Ken-Ichi Honjoh and Takahisa Miyamoto
Food Control, Volume 21, Issue 9, September 2010, Pages 1240-1244
2010
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