ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Título:

ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Autor:

Maria Carmela Kasnowski Holanda Duarte

Ano:

2021

DOI:

10.1016/j.fm2021.103737

Revista:

Food Microbiology

ISSN:

07400020

Home:

[http://www.sciencedirect.com][doi:10.1016/j.fm2021.103737]

Idioma:

Inglês

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