Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

Mario González-AnguloCharlien ClauwersRania Harastani2021-03-082021-03-082020Food Research International 134 (2020) 109278http://hdl.handle.net/123456789/8130enHigh pressure processingCoconut waterClostridium botulinumDissolved oxygenGerminantEvaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from ThailandArticle