Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/229516
Title: ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
Authors: LI XUAN
ORCID iD:   orcid.org/0000-0001-8201-7751
Keywords: Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce
Issue Date: 25-Mar-2022
Citation: LI XUAN (2022-03-25). ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE. ScholarBank@NUS Repository.
URI: https://scholarbank.nus.edu.sg/handle/10635/229516
Appears in Collections:Master's Theses (Closed)

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