| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290403 | International Journal of Food Microbiology | 2011 | 7 Pages |
Abstract
⺠SC N2O treatment shows strong bactericidal effect and releases a higher amount of intracellular substances from P. aeruginosa cells compared to SC CO2 treatment. ⺠SC N2O treatment affects relatively mild damage of enzyme activity, protein, and cell morphology compared to SC CO2 treatment. ⺠Mixing intensity is found to be the most important affecting parameter on SC N2O treatment.
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Authors
Sungmin Mun, Ji-Sook Hahn, Youn-Woo Lee, Jeyong Yoon,