Article ID Journal Published Year Pages File Type
6289077 Food Microbiology 2012 7 Pages PDF
Abstract
► We evaluated the inactivation of microorganisms by high-pressure carbon dioxide, mild heat and nisin. ► Nisin increased the susceptibility of the aerobic bacteria. ► High-pressure carbon dioxide significantly inactivated the natural microorganisms. ► Temperature played a prominent role.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin
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