Microalgae-Based Disinfectant Formulation for Aseptic Processing of Ethiopian Ingredient-Sourced Functional Bread and Its Molecular Docking Analysis to Reduce Hypernatremia
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12033-023-00970-1.pdf
Reference62 articles.
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2. Madilo, F. K., Islam, M. N., Letsyo, E., Roy, N., Klutse, C. M., Quansah, E., & Amin, M. B. (2023). Foodborne pathogens awareness and food safety knowledge of street-vended food consumers: A case of university students in Ghana. Heliyon, 9(7), e17795. https://doi.org/10.1016/j.heliyon.2023.e17795
3. Schirone, M., Visciano, P., Tofalo, R., & Suzzi, G. (2019). Editorial: Foodborne pathogens: Hygiene and safety. Frontiers in Microbiology, 10. Retrieved from https://www.frontiersin.org/articles/https://doi.org/10.3389/fmicb.2019.01974
4. Dubey, P., Singh, A., & Yousuf, O. (2022). Ozonation: An evolving disinfectant technology for the food industry. Food and Bioprocess Technology, 15(9), 2102–2113. https://doi.org/10.1007/s11947-022-02876-3
5. Featherstone, S. (2015). 5 - sanitary design and equipment requirements. In S. Featherstone (Ed.), A complete course in canning and related processes (14th ed., pp. 95–105). Woodhead Publishing. https://doi.org/10.1016/B978-0-85709-677-7.00005-0
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