Inactivation effects of curcumin-mediated photodynamic technology on Vibrio parahaemolyticus biofilm formed in oyster juice

TANG Jiefeng, CHEN Bowen, CHEN Lu, ZHANG Han, WANG Jingjing, ZHAO Yong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 31-38.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 31-38. DOI: 10.13995/j.cnki.11-1802/ts.037468

Inactivation effects of curcumin-mediated photodynamic technology on Vibrio parahaemolyticus biofilm formed in oyster juice

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 31-38 https://doi.org/10.13995/j.cnki.11-1802/ts.037468

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