Article
30 August 2015
Published
Elsevier
10.1016/j.postharvbio.2015.08.007
S0925521415300879
0925-5214
QH301 Biology
572 Biochemistry
Wani, S., Barnes, J., & Singleton, I. (2016). Investigation of potential reasons for bacterial survival on ‘ready-to-eat’ leafy produce during exposure to gaseous ozone. Postharvest Biology and Technology, 111, 185-190. https://doi.org/10.1016/j.postharvbio.2015.08.007
ProfessorSchool of Applied Sciences
0131 455 3407
I.Singleton@napier.ac.uk
Fresh produce; Ozone resistance; Confocal microscopy; Pseudomonas sp.; Spoilage; ozone gas;
358KB