Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets

ROSA MARÍA GARCÍA GIMENOFERNANDO PEREZ RODRIGUEZANTONIO VALERO DIAZ2026-01-292026-01-29202110.1016/j.foodcont.2021.1082062-s2.0-85107058130https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33463BiotechnologyFood ScienceCombining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast filletsresearch article