Inactivation of E. coli and B. subtilis spores in ozonized cassava starch - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Science and Technology Année : 2013

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hal-03825361 , version 1 (22-10-2022)

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Emanuele Oliveira Cerqueira Amorim, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Marcelo Cristianini. Inactivation of E. coli and B. subtilis spores in ozonized cassava starch. Food Science and Technology, 2013, 33 (2), pp.289--294. ⟨10.1590/S0101-20612013005000043⟩. ⟨hal-03825361⟩
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