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Combined treatment of ß-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice.
Kim, H W; Rhee, M S.
Affiliation
  • Kim HW; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana 61801, USA.
  • Rhee MS; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana 61801, USA. Electronic address: rheems@korea.ac.kr.
Int J Food Microbiol ; 324: 108613, 2020 Jul 02.
Article in En | MEDLINE | ID: mdl-32224332
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmonella typhimurium / Citrus sinensis / Pasteurization / Fruit and Vegetable Juices / Anti-Infective Agents Type of study: Prognostic_studies Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2020 Document type: Article Affiliation country: Country of publication:
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Salmonella typhimurium / Citrus sinensis / Pasteurization / Fruit and Vegetable Juices / Anti-Infective Agents Type of study: Prognostic_studies Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2020 Document type: Article Affiliation country: Country of publication: