Order Article Reprints

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

Langa Massango, Handina da Graça Lurdes, Lêda Rita D’Antonino Faroni, Maria Cristina Dantas Vanetti, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Alessandra Aparecida Zinato Rodrigues, Paulo Roberto Cecon, Carollayne Gonçalves Magalhães, Daniele Almeida Teixeira, and Letícia 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

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