Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties

.blurhash-client-img { display: none !important; }

Open Access

|Dec 2020

Authors

Department of Computer Science in Management, Faculty of Management, Rzeszów University of Technology, Rzeszów

Departament of Chemistry and Food Toxicology, University of Rzeszów, Rzeszów, Poland

Department of Computer Science in Management, Faculty of Management, Rzeszów University of Technology, Rzeszów

Departament of Chemistry and Food Toxicology, University of Rzeszów, Rzeszów, Poland

DOI: https://doi.org/10.2478/aucft-2020-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 156 - 164

Submitted on: May 10, 2020

Accepted on: Aug 20, 2020

Published on: Dec 24, 2020

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

© 2020 Piotr Antos, Tomasz Piechowiak, Krzysztof Tereszkiewicz, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.