Sublethal injury effects of lactic acid against Salmonella Typhimurium biofilm on foods and food contact surfaces.

Luo Y, Zhang M, Yang R, Liu Y, Su C, Shi M, Shao L

DOI: 10.1016/j.foodres.2026.119855
Published: 2026 Oct 31
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.119855,
  title = {Sublethal injury effects of lactic acid against Salmonella Typhimurium biofilm on foods and food contact surfaces.},
  author = {Luo Y and Zhang M and Yang R and Liu Y and Su C and Shi M and Shao L},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.119855},
  url = {https://doi.org/10.1016/j.foodres.2026.119855}
}

RIS

TY  - JOUR
TI  - Sublethal injury effects of lactic acid against Salmonella Typhimurium biofilm on foods and food contact surfaces.
AU  - Luo Y
AU  - Zhang M
AU  - Yang R
AU  - Liu Y
AU  - Su C
AU  - Shi M
AU  - Shao L
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.119855
UR  - https://doi.org/10.1016/j.foodres.2026.119855
ER  -

APA

Y, L., M, Z., R, Y., Y, L., C, S., M, S., & L, S. (2026). Sublethal injury effects of lactic acid against Salmonella Typhimurium biofilm on foods and food contact surfaces.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119855

Source records

pubmed · retrieved 2026-09-26T06:56:00.275Z