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Feed gas effect on plasma inactivation mechanism of Salmonella Typhimurium in onion and quality assessment of the treated sample.

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Title: Feed gas effect on plasma inactivation mechanism of Salmonella Typhimurium in onion and quality assessment of the treated sample.
Authors: Khan MSI; Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea., Lee EJ; Faculty of Food Science and Biotechnology, College of Life Science, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul, 05006, Republic of Korea., Hong SI; Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea., Kim YJ; Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea. yunji@kfri.re.kr.; Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea. yunji@kfri.re.kr.
Source: Scientific reports [Sci Rep] 2017 Dec 18; Vol. 7 (1), pp. 17728. Date of Electronic Publication: 2017 Dec 18.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Feed gas effect on plasma inactivation mechanism of Salmonella Typhimurium in onion and quality assessment of the treated sample.
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  Data: <searchLink fieldCode="AU" term="%22Khan+MSI%22">Khan MSI</searchLink>; Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+EJ%22">Lee EJ</searchLink>; Faculty of Food Science and Biotechnology, College of Life Science, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul, 05006, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Hong+SI%22">Hong SI</searchLink>; Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+YJ%22">Kim YJ</searchLink>; Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea. yunji@kfri.re.kr.; Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea. yunji@kfri.re.kr.
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  Data: <searchLink fieldCode="JN" term="%22101563288%22">Scientific reports</searchLink> [Sci Rep] 2017 Dec 18; Vol. 7 (1), pp. 17728. <i>Date of Electronic Publication: </i>2017 Dec 18.
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        Value: 10.1038/s41598-017-17579-5
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              Text: 2017 Dec 18
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