Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 269-272

  Villa Rojas, R ^a   Sosa Morales, M E ^a   Lopez Malo A ^a   Tang, J ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Botrytis cinerea; Heat inactivation; Strawberries

Indexed keywords

HOT WATER; ORGANIC COMPOUND;

ARTICLE; BOTRYTIS CINEREA; CHEMICAL COMPOSITION; HEAT TREATMENT; KINETICS; LOW TEMPERATURE; MICROORGANISM; NONHUMAN; SENSITIVITY ANALYSIS; STORAGE TEMPERATURE; STRAWBERRY; SYNTHESIS; TEMPERATURE;

BOTRYTIS; CULTURE MEDIA; FOOD HANDLING; FRAGARIA; HOT TEMPERATURE; SPORES, FUNGAL;

BOTRYOTINIA FUCKELIANA; FRAGARIA X ANANASSA;

EID: 84859209948     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.021     Document Type: Article

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