Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous-flow UV-Microwave system

dc.creatorGómez-Sánchez D.L., Antonio-Gutiérrez O., López-Díaz A.S., Palou E., López-Malo A., Ramírez-Corona N.
dc.date2020-12-11T06:46:54Z
dc.date2020-12-11T06:46:54Z
dc.date2020
dc.date.accessioned2023-07-21T20:22:30Z
dc.date.available2023-07-21T20:22:30Z
dc.identifier2-s2.0-85091379702
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13727
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745850
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85091379702&doi=10.1111%2fjfpe.13565&partnerID=40&md5=a19d2e04195561d858aacc6e0f851899
dc.sourceJournal of Food Process Engineering
dc.titlePerformance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous-flow UV-Microwave system
dc.typeArticle


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