Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition
Food contamination by <i>Salmonella</i> poses a significant public health risk, rendering products unfit for consumption. This study aimed to evaluate the efficiency of ozone gas (O<sub>3</sub>), applied in flow and at low pressures, in inactivating <i>Salmonella</i&...
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| Главные авторы: | , , , , , , , , , |
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| Формат: | Статья |
| Язык: | английский |
| Опубликовано: |
MDPI AG
2025-06-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/14/13/2215 |
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