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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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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2021
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| Soggetti: | |
| Accesso online: | 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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