Antibacterial mechanism of non-thermal treatments against Pseudomonas putida and their application in tilapia fillets
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Pseudomonas putida is a common spoilage organism in food. This study investigated the inhibitory effects of plasma-activated water (PAW), ozone water (OW), and slightly acidic electrolyzed water (SAEW) on P. putida by examining bacterial morphology, membrane s... ...
