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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

Mild HeatBiomanufacturingEmulsionBiotechnologyMicroemulsionFood MicrobiologyEscherichia Coli O157Food EngineeringMicrobiologyFood ProcessingFruit JuicesMedicineFood TechnologyFood SafetyFood NanotechnologyHealth Sciences