A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication

标题
A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 151, Issue 3, Pages 327-337
出版商
Elsevier BV
发表日期
2011-10-06
DOI
10.1016/j.ijfoodmicro.2011.09.027

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation