EFFECT OF ULTRASOUND AND CHEMICAL COMPOUNDS ON MICROBIAL CONTAMINATION, PHYSICOCHEMICAL PARAMETERS AND BIOACTIVE COMPOUNDS OF CHERRY TOMATOES.

Autor:	DE SÃO JOSÉ, J. F. B.1 jackline.jose@ufes.br, MEDEIROS, H. S.2, DE ANDRADE, N. J.2, RAMOS, A. M.2, VANETTI, M. C. D.3
Zdroj:	Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2018, Vol. 30 Issue 3, p467-486. 20p.
Databáze:	Academic Search Ultimate
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