Carlos Eduardo Barão

Instituto Federal do Paraná

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作者编号 A5081654337 · ORCID 0000-0003-3343-0835。统计只算本站收录的论文。

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Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspectsComprehensive Reviews in Food Science and Food Safety202434

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本站收录的 1 篇都发表在 2024.04

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Marciane Magnani1 篇 Tatiana Colombo Pimentel1 篇 Géssica Cristina da Veiga1 篇 Ísis Meireles Mafaldo1 篇 Tahís Regina Baú1 篇

研究主题和期刊

Comprehensive Reviews in Food Science and Food Safety1