Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators.
- DOI
- 10.1016/j.fm.2026.105256
- Published
- 2027 Jan
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2026.105256,
title = {Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators.},
author = {Zhao H and Bai Z and Zhang J and Chen Y and Huang H and Wang X and Sun J and Shi L and Xu X and Zhao L},
year = {2027},
journal = {Food microbiology},
doi = {10.1016/j.fm.2026.105256},
url = {https://doi.org/10.1016/j.fm.2026.105256}
}RIS
TY - JOUR TI - Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators. AU - Zhao H AU - Bai Z AU - Zhang J AU - Chen Y AU - Huang H AU - Wang X AU - Sun J AU - Shi L AU - Xu X AU - Zhao L PY - 2027 JO - Food microbiology DO - 10.1016/j.fm.2026.105256 UR - https://doi.org/10.1016/j.fm.2026.105256 ER -
APA
H, Z., Z, B., J, Z., Y, C., H, H., X, W., J, S., L, S., X, X., & L, Z. (2027). Cinnamon essential oil synergizes with sodium hypochlorite to suppress VBNC formation in Escherichia coli O157:H7 by modulating the temporal expression of arcA/relA-associated stress regulators.. Food microbiology. https://doi.org/10.1016/j.fm.2026.105256
Source records
- pubmed · retrieved 2026-09-25T08:40:17.903Z
- europe-pmc · retrieved 2026-09-25T08:40:17.920Z