Author:
Sillué Sonia Marín,Calleja Carlos Alonso,Escámez Pablo Fernández,Abuín Carlos Franco,Hernando Isabel Hernando,Díaz Antonio Valero,Muñoz María Isabel Gil
Reference35 articles.
1. Structural biology of pectin degradation by Enterobacteriaceae;Abbott;Microbiology and Molecular Biology Reviews,2008
2. Alegbeleye, O., Odeyemi, O.A., Strateva, M. and Stratev, D. (2022). Microbial spoilage of vegetables, fruits and cereals. Applied Food Research, 2 (1): 100122.
3. Survival and dissemination of Escherichia coli O157: H7 on physically and biologically damaged lettuce plants;Aruscavage;Journal of Food Protection,2008
4. Survival of Aeromonas hydrophila and Listeria monocytogenes on fresh vegetables stored under moderate vacuum;Aytac;World Journal of Microbiology and Biotechnology,1994
5. Color, flavor, texture, and nutritional quality of fresh‐cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Critical Reviews in Food Science and Nutrition,2010