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Bacteria and Mold Spore Heat Resistance in Guava Juice and Its Control by pH and Sodium Benzoate

Heat-resistant bacteria and molds can survive the pasteurization conditions used in high-acid fruit juices. The objective of this study was to evaluate the log reductions and thermal inactivation kinetics of spores of Bacillus subtilis bacteria and ascospores of Talaromyces flavus and Eupenicillium...

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Detalles Bibliográficos
Autores principales:	Evelyn, Chairul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8221884/ https://www.ncbi.nlm.nih.gov/pubmed/34222463 http://dx.doi.org/10.1155/2021/5594362

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