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Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus

Cristina Barbosa Pereira1, Felipe Honorato da Silva1, Wilson José Fernandes Lemos Junior2

  • 1Food Technology Department, Technology Institute, Federal Rural University of Rio de Janeiro, Seropédica, RJ, Brazil.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|March 12, 2025
PubMed

Keywords:
Lactic acidLacticaseibacillus caseiapple juicebiopreservativemicrobial contaminationsustainable food processing

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