The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers
Rhubarb (Rheum rhaponticum L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potential is a powerful antimicrobial agent. Treatment of...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Sciendo
2023-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Assuntos: | |
| Acceso en liña: | https://doi.org/10.2478/aucft-2023-0019 |
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