Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
- Sánchez-Rubio, M.
- Taboada-Rodríguez, A.
- Cava-Roda, R.
- López-Gómez, A.
- Marín-Iniesta, F.
Revue:
LWT - Food Science and Technology
ISSN: 0023-6438
Année de publication: 2016
Volumen: 73
Pages: 140-146
Type: Article