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Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil

The inactivation and damage of histamine‐forming bacterium, Morganella morganii, in phosphate buffer and tuna meat slurry by high hydrostatic pressure (HHP) alone or in combination with 0.2% lemon essential oil (LEO) treatments were studied using viability measurement and scanning electron microscop...

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Publicat a:Food Sci Nutr
Autors principals: Kung, Hsien‐Feng, Lee, Yi‐Chen, Hwang, Chiu‐Chu, Wu, Ying‐Chuan, Hsieh, Ching‐Yu, Tsai, Yung‐Hsiang
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382204/
https://ncbi.nlm.nih.gov/pubmed/32724607
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1626
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