Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand-Reference-Cited by-同舟云学术

Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

Published:2020-08 Issue: Volume:134 Page:109278
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

González-Angulo Mario,Clauwers Charlien,Harastani Rania,Tonello Carole,Jaime Isabel,Rovira Jordi,Michiels Chris W.

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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2. Factors Affecting the Germination of Spores of Clostridium botulinum Type E;Ando;Japanese Journal of Microbiology,1970

3. Catechin Contents of Foods Commonly Consumed in The Netherlands: Tea, Wine, Fruit Juices, and Chocolate Milk;Arts;Journal of Agricultural and Food Chemistry,2000

4. Exploring the influence of sterilisation and storage on some physicochemical properties of coconut (Cocos nucifera L.) water. BMC Research;Awua;Notes,2011

5. Caffeic Acid Activity Against Clostridium botulinum Spores;Bowles;Journal of Food Science,1994

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