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	Enhancing the antibacterial activity of thyme oil against Salmonella on eggshell by plasma-assisted process
	Cui, Haiying[1]; Ma, Cuixia[2]; Li, Changzhu[3]; Lin, Lin[4]
刊名	FOOD CONTROL
	2016
卷号	70页码:183-190
关键词	Eggshell Plasma Thyme oil Synergistic antibacterial effect Salmonella
ISSN号	0956-7135
DOI	http://dx.doi.org/10.1016/j.foodcont.2016.05.056
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000381539900024
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5365273
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China. 3.[3]Hunan Acad Forestry, Changsha 410007, Hunan, Peoples R China. 4.[4]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Cui, Haiying[1],Ma, Cuixia[2],Li, Changzhu[3],et al. Enhancing the antibacterial activity of thyme oil against Salmonella on eggshell by plasma-assisted process[J]. FOOD CONTROL,2016,70:183-190.
APA	Cui, Haiying[1],Ma, Cuixia[2],Li, Changzhu[3],&Lin, Lin[4].(2016).Enhancing the antibacterial activity of thyme oil against Salmonella on eggshell by plasma-assisted process.FOOD CONTROL,70,183-190.
MLA	Cui, Haiying[1],et al."Enhancing the antibacterial activity of thyme oil against Salmonella on eggshell by plasma-assisted process".FOOD CONTROL 70(2016):183-190.

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