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In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration.

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第一作者： Roberta,Battistini

第一单位： Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta, 10154 Turin, Italy.

作者： Roberta,Battistini ^[1] ; Chiara,Masotti ^[1] ; Daniela Manila,Bianchi ^[1] ; Lucia,Decastelli ^[1] ; Aitor,Garcia-Vozmediano ^[1] ; Cristiana,Maurella ^[1] ; Marie-Laure,Fauconnier ^[2] ; Antonello,Paparella ^[3] ; Laura,Serracca ^[1]

作者单位： Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta, 10154 Turin, Italy. ^[1] Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium. ^[2] Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. ^[3]

关键词 Crassostrea gigas depuration natural compounds norovirus post-harvest processing

DOI 10.3390/foods12213976

PMID 37959094

发布时间 2023-11-17

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Foods (Basel, Switzerland)

2023年12卷21期

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In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration.

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In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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