Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, different programs of thermal pasteurization and high hydrostatic pressures proc...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Springer
2019
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s11947-019-02251-9 http://hdl.handle.net/20.500.12123/4690 https://doi.org/10.1007/s11947-019-02251-9 |
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