Raquel O.M. PintoRenata B. do NascimentoLuiz Alberto Jermolovicius2021-12-282021-12-282021LWT -Food Science and Technology145(2021)111344http://hdl.handle.net/123456789/8514enMicrowaveInactivationBacillus coagulansSporesCoconut waterMicrobiological feasibility of microwave processing of coconut waterArticle