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Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular s...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143826/ https://ncbi.nlm.nih.gov/pubmed/32155967 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030302 |
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