Synergistic effect of low power ultrasonication on antimicrobial activity of cecropin P1 against E. coli in food systems
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DOI: 10.1016/j.lwt.2018.05.016
Abstract: Abstract Recent studies have shown that both low frequency (20–100 kHz) ultrasonication and antimicrobial peptides (AMPs) treatment processes have a significant advantage in inactivating bacterial cells than the conventional heat treatment due to higher food texture… read more here.
Keywords: power; ultrasonication; ultrasonication antimicrobial; food ... See more keywords