Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-018-0422-1/fulltext.html
Reference25 articles.
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3. Alvarez I, Raso J, Palop A, Sala FJ. Influence of factors on the inactivation of Salmonella senftenberg by pulsed electric fields. Int. J. Food Microbiol. 55: 143–146 (2000)
4. Ben Ammar J, Lanoisellé JL, Lebovka NI, Van Hecke E, Vorobiev E. Impact of a pulsed electric field on damage of plant tissues: effects of cell size and tissue electrical conductivity. J. Food Sci. 76: E90–E97 (2011)
5. Buckow R, Ng S, Toepfl S. Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability. Compr. Rev. Food Sci. F. 12: 455–467 (2013)
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