Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat.
- DOI
- 10.3390/foods14152577
- Published
- 2025 Jul 23
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14152577,
title = {Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat.},
author = {Sharma MH and Singh A and Singh A and Benjakul S and Palamae S and Mittal A and Buatong J},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14152577},
url = {https://doi.org/10.3390/foods14152577}
}RIS
TY - JOUR TI - Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat. AU - Sharma MH AU - Singh A AU - Singh A AU - Benjakul S AU - Palamae S AU - Mittal A AU - Buatong J PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14152577 UR - https://doi.org/10.3390/foods14152577 ER -
APA
MH, S., A, S., A, S., S, B., S, P., A, M., & J, B. (2025). Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14152577
Source records
- pubmed · retrieved 2026-09-26T12:40:27.527Z