Effects of Tea Polyphenols Combined with Thermosonication on the Population of Salmonella enterica in Fresh-Cut Wax Gourd during Storage and Its ANFIS Survival Model
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DOI: 10.3390/app13085087
Abstract: Fresh-cut vegetables are exposed to the risk of Salmonella spp. contamination. Effective sterilization methods and early warning systems play important roles in ensuring food safety of fresh-cut products. The aim of this study was to… read more here.
Keywords: fresh cut; cut; wax gourd; cut wax ... See more keywords