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Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice

Crossref DOI link: https://doi.org/10.1007/s13197-018-3401-x

Published Online: 2018-09-05

Published Print: 2018-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sánchez-Rubio, Marta

Taboada-Rodríguez, Amaury

Cava-Roda, Rita

López-Molina, Dorotea

Marín-Iniesta, Fulgencio https://orcid.org/0000-0002-9642-0266
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Text and Data Mining valid from 2018-09-05
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Article History

Revised: 9 August 2018

Accepted: 14 August 2018

First Online: 5 September 2018