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Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature |
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| Authors: | SA Kim MS Rhee |
| Affiliation: | Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea |
| Abstract: | |
| Keywords: | apple juice bactericidal effect caprylic acid Escherichia coli O157:H7 intrinsic organic acid Salmonella Typhimurium |
