Funder
Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference48 articles.
1. Agüero, M. V., Jagus, R. J., Martín-Belloso, O., & Soliva-Fortuny, R. (2016). Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes. Postharvest Biology and Technology, 121, 118–125.
2. Artíguez, M. L., Lasagabaster, A., & de Marañón, I. M. (2011). Factors affecting microbial inactivation by pulsed light in a continuous flow-through unit for liquid products treatment. Procedia Food Science, 1, 786–791.
3. Canadian Food Inspection Agency (CFIA). (2021). Bacterial Pathogens in Dried Herbs and Dried Teas - April 1, 2014 to March 31, 2018. Food microbiology - Targeted Surveys – Final report. https://inspection.canada.ca/DAM/DAM-food-aliments/STAGING/text-texte/bacterial_pathogens_in_dried_herbs_and_dried_teas_1553013196262_eng.pdf(Accessed on 23rd Aug 2021).
4. Chandini, S. K., Rao, L. J., & Subramanian, R. (2013). Membrane clarification of black tea extracts. Food and Bioprocess Technology, 6(8), 1926–1943.
5. Chen, Z. Y., Zhu, Q. Y., Wong, Y. F., Zhang, Z., & Chung, H. Y. (1998). Stabilizing effect of ascorbic acid on green tea catechins. Journal of Agricultural and Food Chemistry, 46(7), 2512–2516.
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献