Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation

By F. Campos, M. Cristianini. 2007

86 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry (2013, background): “HPH was extensively proven to be suitable for the inactivation of the microbial flora occurring in fruit juices and milk-based beverages (Tahiri et al., 2006; Brinez et al., 2007; Campos and Cristianini, 2007; Suarez-Jacobo et al., 2010), especially contributing to”