Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

Published 2017 View Full Article

Authors

Keywords

Nanoemulsion, Carvacrol, Nanotechnology, Antimicrobial, Fresh cut, Food safety, Organic food, Organic vegetables, Sanitisation, Escherichia coli, Pichia pastoris, Ultrasonification, High pressure homogenisation

Journal

FOOD CONTROL

Volume 76, Issue -, Pages 88-95

Publisher

Elsevier BV

Online

2017-01-19

DOI

10.1016/j.foodcont.2017.01.007

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