Degradation kinetic models and inactivation of pathogenic microorganisms by dimethyl dicarbonate in fresh mandarin juice-Reference-Cited by-同舟云学术

Degradation kinetic models and inactivation of pathogenic microorganisms by dimethyl dicarbonate in fresh mandarin juice

Published:2016-09-09 Issue:2 Volume:37 Page:e12319
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Assatarakul Kitipong¹

Affiliation:

1. Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand

Funder

Ratchadaphiseksomphot Endowment Fund (Chulalongkorn University, Thailand)

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12319/fullpdf

Reference41 articles.

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3. Estimation of total flavonoids content in propolis by two complementary colorimetric methods;Chang;Journal of Food and Drug Analysis,2002

4. United States and Canada, June 1999. Morbidity and Mortality Weekly Report;CDC (CENTERS FOR DISEASE CONTROL AND PREVENTION),1999

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