Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk

ANTONIO VALERO DIAZFERNANDO PEREZ RODRIGUEZROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29201810.1016/j.foodcont.2018.06.0332-s2.0-85053221784https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29537BiotechnologyFood ScienceInfluence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilkresearch article