Antimicrobial effect of oxidative technologies in food processing: an overview
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03447-6.pdf
Reference209 articles.
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5. Alexopoulos A, Plessas S, Ceciu S, Lazar V, Mantzourani I, Voidarou C et al (2013) Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum). Food Control 30(2):491–496
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