Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality
Juliana Martins Oliveira, Ernandes Rodrigues de Alencar, Luiz Eduardo Bassay Blum, Wallas Felippe de Souza Ferreira, Sílvia de Carvalho Campos Botelho, Aline Mondini Calil Racanicci, Eliana dos Santos Leandro, Márcio Antônio Mendonça, Éder Stolben Moscon, Lincoln Vicente Araújo dos Santos Bizerra, Caroline Rosa da Silva
Topics & Concepts
Aspergillus flavusOzoneSaturation (graph theory)ChemistryFood scienceRaw materialDecompositionMicroorganismBotanyBiologyMathematicsOrganic chemistryBacteriaGeneticsCombinatoricsMeat and Animal Product QualityEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity