Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water

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dc.contributor.authorElisa Gayán
dc.contributor.authorElise Geens
dc.contributor.authorDaniel Berdejo
dc.contributor.authorDiego García-Gonzalo
dc.contributor.authorRafael Pagán
dc.contributor.authorAbram Aertsen
dc.contributor.authorChris W. Michiels
dc.date.accessioned2021-02-27T09:40:34Z
dc.date.available2021-02-27T09:40:34Z
dc.date.issued2020
dc.identifier.citationFood Microbiology 87 (2020) 103388en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8100
dc.language.isoenen_US
dc.subjectMild heaten_US
dc.subjectCarvacrolen_US
dc.subjectCitralen_US
dc.subjectt-Cinnamaldehydeen_US
dc.subjectHurdle technologyen_US
dc.subjectE. coli O157:H7en_US
dc.subjectResistance developmenten_US
dc.subjectCoconut wateren_US
dc.subject
dc.subject
dc.subject
dc.titleCombination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut wateren_US
dc.typeArticleen_US

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