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The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C

Ana Graça, David Santo, P. Pires‐Cabral, Célia Quintas

2020Journal of Food Engineering33 citationsDOI

Topics & Concepts

Food scienceYeastSodium hypochloriteShelf lifeChemistryContaminationBiologyBiochemistryEcologyOrganic chemistryListeria monocytogenes in Food SafetyPostharvest Quality and Shelf Life ManagementFermentation and Sensory Analysis
The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C | Litcius