<?xml version="1.0" encoding="UTF-8"?>
<references>
<reference>
  <a1>de Carvalho, R.J.</a1>
  <a2>de Souza, G.T.</a2>
  <a2>Pagán, E.</a2>
  <a2>García-Gonzalo, D.</a2>
  <a2>Magnani, M.</a2>
  <a2>Pagán, R.</a2>
  <t1>Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices</t1>
  <t2>Innov. food sci. emerg. technol.</t2>
  <sn/>
  <op/>
  <vo/>
  <ab/>
  <la>eng</la>
  <k1/>
  <pb/>
  <pp/>
  <yr>2018</yr>
  <ed/>
  <ul>http://zaguan.unizar.es/record/79586/files/texto_completo.pdf;
	http://zaguan.unizar.es/record/79586/files/texto_completo.jpg?subformat=icon;
	</ul>
  <no>Imported from Invenio.</no>
</reference>

</references>