
Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices
Keywords: Food preservation; E. coli O157:H7; Heat; Pulsed electric fields; Carvacrol; Juices; EO; essential oil; EOs; essential oils; PEF; Pulsed electric fields;