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The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice
Novel processing technologies can be used to improve both the microbiological safety and quality of food products. The application of high pressure processing (HPP) in combination with dimethyl dicarbonate (DMDC) represents a promising alternative to classical thermal technologies. This research wor...
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| Publicado no: | Braz J Microbiol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7203250/ https://ncbi.nlm.nih.gov/pubmed/31452069 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-019-00145-8 |
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