Cargando…
Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature
This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001197/ https://www.ncbi.nlm.nih.gov/pubmed/36900495 http://dx.doi.org/10.3390/foods12050978 |