Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention
© The Author(s) 2016.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 6 vom: 15. Sept., Seite 485-95 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2016
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Disinfection antioxidant capacity bioactive compounds postharvest storage Disinfectants Oxidants Phytochemicals Pigments, Biological Hydrogen Peroxide plus... |
| Accès en ligne |
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