Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties
Herbs can be contaminated with microorganisms, which affects their quality while increasing the risk of food poisoning. Thus, there is a need for efficient decontamination techniques. In this study, the microbial load was reduced in peppermint herb (Mentha piperita L.) exposed to ozone at 10 ppm for...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2020-0014 |