Fungal inactivation on Mexican corn tortillas by means of thyme essential oil in vapor-phase

Current Research in Food Science - Tập 5 - Trang 629-633 - 2022
Fatima Reyes-Jurado1,2, Zyanya Bárcena-Massberg2, Nelly Ramírez-Corona2, Aurelio López-Malo2, Enrique Palou2
1División de Ingeniería Bioquímica, Instituto Tecnológico Superior de Atlixco, Atlixco, Puebla, 74218, Mexico
2Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, 72810, Mexico

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