Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices
Introduction. Sonication followed by storage in high osmotic pressure, referred to as osmosonication, can significantly reduce microbial loads in food products. Understanding the parameters that influence these reductions is essential. Objective. To evaluate the effect of osmosonication parameters o...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Costa Rica
2024-12-01
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| Series: | Agronomía Mesoamericana |
| Subjects: | |
| Online Access: | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/60229 |
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