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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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| Pubblicato in: | Braz J Microbiol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer International Publishing
2019
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| Soggetti: | |
| Accesso online: | 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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