Inactivation of bacteria and yeast using high-frequency ultrasound treatment
Shengpu Gao, Yacine Hemar, Muthupandian Ashokkumar, Sara Paturel, Gillian D Lewis
Water Research | PERGAMON-ELSEVIER SCIENCE LTD | Published : 2014
S. Gao is supported by a New Zealand China Food Safety Scholarship, funded by the New Zealand Ministry of Foreign Affair and Trade. Funding for the purchase of the high-frequency unit is covered by a CMI-DB breweries grant.