Combined use of thermo-ultrasound and cinnamon leaf...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 6

Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices.

Sánchez-Rubio, Marta, Taboada-Rodríguez, Amaury, Cava-Roda, Rita, López-Gómez, Antonio, Marín-Iniesta, Fulgencio
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.005
Date:
June, 2016
File:
PDF, 421 KB
english, 2016
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