Modeling the effect of initial cell concentration and soluble solids on the plasma inactivation of yeast in apple juices-Reference-Cited by-同舟云学术

Modeling the effect of initial cell concentration and soluble solids on the plasma inactivation of yeast in apple juices

Published:2021-11 Issue: Volume:151 Page:112227
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bao Xiaowei,Wang Zirong,Zhang Wenle,Yang Haiyan,Zhu Xuan,Wang Ying^ORCID

Funder

xinjiang weiwuer zizhiqu jiaoyu ting

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends;Chizoba Ekezie;Trends in Food Science & Technology,2017

5. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone;Choi;Food Microbiology,2012

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