2007•Unpublished venueRequires access

Efficacies of electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on mungbean sprouts.

Chu Ying Lou Chyr, Guoo Shyng Wang Hsu, Ting Wen Hsu, Wei Tang Chen, Shun‐Yao Hsu

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Key concepts: Sodium hypochlorite, Bacteria, Hypochlorite, Oxidizing agent, Chemistry, Food science, Microbiology, Biology

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Efficacies of electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on mungbean sprouts. — Research Paper | ScholarLens