EM-T3Comprehensive Reviews in Food Science and Food Safety2024-04-18第 23 卷第 3 期，e13345-e13345开放获取高影响力 · 前 10%

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

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Comprehensive Reviews in Food Science and Food SafetyWiley (Blackwell Publishing)

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本站发文: 1,912
总被引: 142,664
ISSN: 1541-4337

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引用这篇

DA VEIGA G C, MAFALDO Í M, BARÃO C E, et al. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects[J]. Comprehensive Reviews in Food Science and Food Safety, 2024, 23(3): e13345-e13345. DOI:10.1111/1541-4337.13345.

著录项

学科: 工学生物工程生物技术
类型: 研究论文
期刊: Comprehensive Reviews in Food Science and Food Safety
基金资助: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Conselho Nacional de Desenvolvimento Científico e Tecnológico
卷期页: 第 23 卷第 3 期，e13345-e13345
出版: 2024-04-18
语言: 英语
DOI: 10.1111/1541-4337.13345

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