Article Versions Notes

Sharma MH, Singh A, Singh A, Benjakul S, Palamae S, Mittal A, Buatong J. Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat. Foods. 2025; 14(15):2577. https://doi.org/10.3390/foods14152577

Sharma, Mruganxi Harshad, Avtar Singh, Ankita Singh, Soottawat Benjakul, Suriya Palamae, Ajay Mittal, and Jirayu Buatong. 2025. "Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat" Foods 14, no. 15: 2577. https://doi.org/10.3390/foods14152577

Sharma, M. H., Singh, A., Singh, A., Benjakul, S., Palamae, S., Mittal, A., & Buatong, J. (2025). Impact of Chitooligosaccharide Conjugated Epigallocatechin Gallate and Non-Thermal High-Voltage Atmospheric Cold Plasma on Vibrio parahaemolyticus: An In Vitro Study and the Use in Blood Clam Meat. Foods, 14(15), 2577. https://doi.org/10.3390/foods14152577