ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS

Ph.D

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Bibliographic Details
Main Author:	ZHAO LIN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	Metabolomics, NMR, organic food, sanitisation, stainless steel, modelling
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/208661
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Institution:	National University of Singapore
Language:	English

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spelling	sg-nus-scholar.10635-2086612023-11-17T18:00:23Z ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS ZHAO LIN FOOD SCIENCE & TECHNOLOGY Hongshun Yang Metabolomics, NMR, organic food, sanitisation, stainless steel, modelling Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-11-29T18:00:25Z 2021-11-29T18:00:25Z 2021-08-11 Thesis ZHAO LIN (2021-08-11). ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/208661 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Metabolomics, NMR, organic food, sanitisation, stainless steel, modelling
spellingShingle	Metabolomics, NMR, organic food, sanitisation, stainless steel, modelling ZHAO LIN ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY ZHAO LIN
format	Theses and Dissertations
author	ZHAO LIN
author_sort	ZHAO LIN
title	ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
title_short	ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
title_full	ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
title_fullStr	ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
title_full_unstemmed	ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS
title_sort	antimicrobial effects of electrolysed water combined with levulinic acid or ultrasound on fresh produce or biofilms
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/208661
_version_	1783955417339002880

ANTIMICROBIAL EFFECTS OF ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID OR ULTRASOUND ON FRESH PRODUCE OR BIOFILMS

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