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Novel inactivation methods of Doenjang (fermented soybean paste) by high pressure and ohmic heating
The changes of the total cell number in doenjang (Korean traditional fermented soybean paste) by conventional conduction heating, high pressure non-thermal treatment, and ohmic heating were compared. A total of (10(1)–10(2)) CFU/g cells were decreased by heating at (100–105) °C for 10 min. The inact...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8050164/ https://ncbi.nlm.nih.gov/pubmed/33936842 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-021-00886-z |
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