Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

article

Fecha

2012-04-01

Registro en:

HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.021

0023-6438

https://repositorio.ufrn.br/handle/123456789/32325

10.1016/j.lwt.2011.09.021

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3961840

Autor

Haberbeck, Letícia Ungaretti

Riehl, Carlos Alberto da Silva

Salomão, Beatriz de Cássia Martins

Aragão, Glaucia Maria Falcão

Institución

Universidade Federal do Rio Grande do Norte (Brasil)

Materias

Sothermal inactivation

Bacillus coagulans

Oregano essential oilI

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