Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage
Zehra Kaya, Sevcan Ünlütürk, Olga Martı́n-Belloso, Robert Soliva‐Fortuny
Topics & Concepts
PasteurizationFood scienceChemistrySaccharomyces cerevisiaeLog reductionLayer (electronics)Materials scienceYeastBiochemistryOrganic chemistryMicrobial Inactivation MethodsFermentation and Sensory AnalysisListeria monocytogenes in Food Safety