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Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice
The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato ju...
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| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7875981/ https://ncbi.nlm.nih.gov/pubmed/33568711 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-021-83073-8 |
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