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Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate.
Zhang, Shuang; Zhang, Lihui; Lan, Ruange; Zhou, Xu; Kou, Xiaoxi; Wang, Shaojin.
Affiliation
  • Zhang S; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China.
  • Zhang L; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China.
  • Lan R; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China.
  • Zhou X; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China.
  • Kou X; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China.
  • Wang S; Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA. Electronic address: shaojinwang@nwsuaf.edu.cn.
Food Microbiol ; 76: 237-244, 2018 Dec.
Article in En | MEDLINE | ID: mdl-30166147
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Aspergillus flavus / Temperature / Water / Microbial Viability / Hot Temperature Type of study: Prognostic_studies Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2018 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Aspergillus flavus / Temperature / Water / Microbial Viability / Hot Temperature Type of study: Prognostic_studies Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2018 Type: Article Affiliation country: China