Differential proteomics to explore the inhibitory effects of slightly acidic and basic electrolyzed water on Escherichia coli
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. In this study, high levels of available chlorine concentration (ACC) at 60 ppm and low levels ACC...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/hj85n5 |