摘要 : The combination of UV-C radiation and mild heat (UV-H) treatment is a promising strategy for synergistically increasing microbial inactivation in low UV-transmitting juices. In this research, we explored the suitability of UV-H tr... 展开
作者 | Gouma~ Maria Alvarez~ Ignacio Condon~ Santiago Gayan~ Elisa |
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作者单位 | |
期刊名称 | 《Innovative Food Science & Emerging Technologies》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Ultraviolet-C radiation Hurdle processing Pasteurization Carrot juice Shelf life Escherichia coli O157:H7 |
馆藏号 | N2008EPST0008534 |