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

Elisa GayánElise GeensDaniel Berdejo2021-12-212021-12-212020Food Microbiology 87 (2020) 103388http://hdl.handle.net/123456789/8494enMild heatCarvacrolCitrat-CinnamaldehydeHurdle technologyE. coli O157:H7Resistance developmentCoconut waterCombination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut waterArticle