Fig.10
From: Synergistic effect of pulsed electric fields and temperature on the inactivation of microorganisms
Nucleic acid content and protein content in suspension under different electric field intensities and initial temperatures (a Saccharomyces cerevisiae, nucleic acid, b Saccharomyces cerevisiae, protein, c Escherichia coli, nucleic acid, d Escherichia coli, protein, e Bacillus velezensis, nucleic acid, and f Bacillus velezensis, protein). Different letters (a-q) on the column indicate that values are significantly different (p < 0.05)