Modeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content-Reference-Cited by-同舟云学术

Modeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content

Published:2017-09 Issue: Volume:82 Page:90-95
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Souza Poliana B.A.,Poltronieri Keilane F.,Alvarenga Verônica O.,Granato Daniel,Rodriguez Angie D.D.,Sant’Ana Anderson S.^ORCID,Peña Wilmer E.L.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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