Performance of combined technologies for the inactivation...

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Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

Gómez‐Sánchez, Diana Laura, Antonio‐Gutiérrez, Oscar, López‐Díaz, Andrea Selene, Palou, Enrique, López‐Malo, Aurelio, Ramírez‐Corona, Nelly
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Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.13565
Date:
September, 2020
File:
PDF, 1.89 MB
2020
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