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Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

TitleDevelopment of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2022
AuthorsTchuenchieu, Alex, Kamdem Sylvain Sado, Bevivino Annamaria, Etoa Francois-Xavier, and Ngang Jean-Justin Essia
JournalCurrent Research in Food Science
Volume5
Pagination374 - 381
Date PublishedJan-01-2022
ISSN26659271
URLhttps://linkinghub.elsevier.com/retrieve/pii/S2665927122000296
DOI10.1016/j.crfs.2022.02.002
Short TitleCurrent Research in Food Science
Citation Key9994