Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments
Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments
Authors
Keywords
Penicillium, Spore resistance, Food spoilage, Surface decontamination, Minimal processing, Shelf life control
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