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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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Kung, Hsien‐Feng, Lee, Yi‐Chen, Hwang, Chiu‐Chu, Wu, Ying‐Chuan, Hsieh, Ching‐Yu, Tsai, Yung‐Hsiang
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2020
Teme:
Original Research
Online dostop: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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