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Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light
Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective w...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8103511/ https://ncbi.nlm.nih.gov/pubmed/33920777 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040855 |
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