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A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices’ sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4588691/ https://www.ncbi.nlm.nih.gov/pubmed/26483783 http://dx.doi.org/10.3389/fmicb.2015.01071 |