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

Autores		Haberbeck, Letícia Ungaretti; Riehl, Carlos Alberto da Silva; Salomão, Beatriz de Cássia Martins; Aragão, Glaucia Maria Falcão
Editor		Elsevier
Data		2012-04-01
Palavras-chave		Sothermal inactivation Weibull model Bacillus coagulans Oregano essential oilI
Citação		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
Resumo
URI		https://repositorio.ufrn.br/handle/123456789/32325