Langa Massango, H.d.G.L.; Faroni, L.R.D.; Vanetti, M.C.D.; Alencar, E.R.d.; Silva, M.V.d.A.; Rodrigues, A.A.Z.; Cecon, P.R.; Magalhães, C.G.; Teixeira, D.A.; Rossi, L.E.
Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition. Foods 2025, 14, 2215.
https://doi.org/10.3390/foods14132215
AMA Style
Langa Massango HdGL, Faroni LRD, Vanetti MCD, Alencar ERd, Silva MVdA, Rodrigues AAZ, Cecon PR, Magalhães CG, Teixeira DA, Rossi LE.
Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition. Foods. 2025; 14(13):2215.
https://doi.org/10.3390/foods14132215
Chicago/Turabian Style
Langa Massango, Handina da Graça Lurdes, Lêda Rita D’Antonino Faroni, Maria Cristina Dantas Vanetti, Ernandes Rodrigues de Alencar, Marcus VinÃcius de Assis Silva, Alessandra Aparecida Zinato Rodrigues, Paulo Roberto Cecon, Carollayne Gonçalves Magalhães, Daniele Almeida Teixeira, and LetÃcia Elisa Rossi.
2025. "Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition" Foods 14, no. 13: 2215.
https://doi.org/10.3390/foods14132215
APA Style
Langa Massango, H. d. G. L., Faroni, L. R. D., Vanetti, M. C. D., Alencar, E. R. d., Silva, M. V. d. A., Rodrigues, A. A. Z., Cecon, P. R., Magalhães, C. G., Teixeira, D. A., & Rossi, L. E.
(2025). Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of Salmonella in Black Peppercorns (Piper nigrum L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition. Foods, 14(13), 2215.
https://doi.org/10.3390/foods14132215
