Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Published 2020 View Full Article

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Title
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality
Authors
Keywords
Ozonation, Saturation time, Half-life time, Qualitative alterations, Lipid profile
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 123, Issue -, Pages 109106
Publisher
Elsevier BV
Online
2020-01-28
DOI
10.1016/j.lwt.2020.109106

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