![Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothie]()
Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothieTimmermans, R.A.H.; Nederhoff, A.L.; Nierop Groot, M.N.; van Boekel, M.A.J.S.; Mastwijk, H.C. · International Journal of Food Microbiology · 2016