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Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice
by
Leneveu-Jenvrin, Charlène
,
Quentin, Baptiste
,
Messaaf, Fatima-Ezzahra
,
Hoarau, Mathilde
,
Lebrun, Marc
,
Remize, Fabienne
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Beverages (Basel)
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Beverages
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Acetic Acid
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Acids
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Bacteria
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Carrots
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Food
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Food And Nutrition
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Food Science & Technology
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Food Spoilage
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Fresh Juice
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Gas Production
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Lactic Acid
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