Inactivation Effects of Hypochlorous Acid, Chlorine Dioxide, and Ozone on Airborne SARS-CoV-2 and Influenza A Virus.

Imoto Y, Matsui H, Ueda C, Nakajima E, Hanaki H.

DOI: 10.1007/s12560-024-09626-y
Published: 2025-01-03
Container: Food Environ Virol
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s12560-024-09626-y,
  title = {Inactivation Effects of Hypochlorous Acid, Chlorine Dioxide, and Ozone on Airborne SARS-CoV-2 and Influenza A Virus.},
  author = {Imoto Y and  Matsui H and  Ueda C and  Nakajima E and  Hanaki H.},
  year = {2025},
  journal = {Food Environ Virol},
  doi = {10.1007/s12560-024-09626-y},
  url = {https://doi.org/10.1007/s12560-024-09626-y}
}

RIS

TY  - JOUR
TI  - Inactivation Effects of Hypochlorous Acid, Chlorine Dioxide, and Ozone on Airborne SARS-CoV-2 and Influenza A Virus.
AU  - Imoto Y
AU  -  Matsui H
AU  -  Ueda C
AU  -  Nakajima E
AU  -  Hanaki H.
PY  - 2025
JO  - Food Environ Virol
DO  - 10.1007/s12560-024-09626-y
UR  - https://doi.org/10.1007/s12560-024-09626-y
ER  -

APA

Y, I., H, M., C, U., E, N., & H., H. (2025). Inactivation Effects of Hypochlorous Acid, Chlorine Dioxide, and Ozone on Airborne SARS-CoV-2 and Influenza A Virus.. Food Environ Virol. https://doi.org/10.1007/s12560-024-09626-y

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europe-pmc · retrieved 2026-09-26T18:02:28.224Z