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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 |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| 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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