Effect of far-infrared on the inactivation of the <i>Aspergillus flavus</i> spores and its mechanisms

doi:10.13995/j.cnki.11-1802/ts.025551

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 8-13. DOI: 10.13995/j.cnki.11-1802/ts.025551

Effect of far-infrared on the inactivation of the Aspergillus flavus spores and its mechanisms

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 8-13 https://doi.org/10.13995/j.cnki.11-1802/ts.025551

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Received	Revised	Published
2020-09-02	2020-12-22	2021-05-25
Issue Date
2021-06-17

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