Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide

Karim Rigalma

doi:10.1016/j.fm.2021.103850

Journal Articles Food Microbiology Year : 2021

Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide

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Karim Rigalma

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PersonId : 1151630
IdHAL : karim-rigalma
ORCID : 0000-0002-9432-0085

Laboratoire Universitaire de Biodiversité et Ecologie Microbienne

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Life Sciences [q-bio] Microbiology and Parasitology Mycology Life Sciences [q-bio] Neurons and Cognition [q-bio.NC] Psychology and behavior Life Sciences [q-bio] Agricultural sciences Animal production studies Life Sciences [q-bio] Agricultural sciences Zootechny

Karim Rigalma : Connect in order to contact the contributor

https://hal.inrae.fr/hal-03736423

Submitted on : Friday, July 22, 2022-1:31:20 PM

Last modification on : Saturday, July 23, 2022-3:57:25 AM

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hal-03736423 , version 1 (22-07-2022)

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HAL Id : hal-03736423 , version 1
DOI : 10.1016/j.fm.2021.103850

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Karim Rigalma. Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide. Food Microbiology, 2021, 100, pp.103850. ⟨10.1016/j.fm.2021.103850⟩. ⟨hal-03736423⟩

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Impact of the physiological state of fungal spores on their inactivation by active chlorine and hydrogen peroxide

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