Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
- Sánchez-Rubio, M.
- Taboada-Rodríguez, A.
- Cava-Roda, R.
- López-Gómez, A.
- Marín-Iniesta, F.
Zeitschrift:
LWT - Food Science and Technology
ISSN: 0023-6438
Datum der Publikation: 2016
Ausgabe: 73
Seiten: 140-146
Art: Artikel