Silver nanoparticles: an alternative method for sanitization of minimally processed cabbage
The minimal processing of vegetables basically aims to extend food shelf life, which depends on a number of factors, such as sanitization, that is considered a critical step for food microbiological quality. However, the usual antimicrobial agents reduce the microbial population in a maximum of two...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2015-06-01
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| Series: | Pesquisa Agropecuária Tropical |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/pat/article/view/30551/18381 |
