Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS...

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Detalles Bibliográficos
Autores principales: Dars, Abdul Ghani, Hu, Kai, Liu, Qiudou, Abbas, Aqleem, Xie, Bijun, Sun, Zhida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723886/
https://www.ncbi.nlm.nih.gov/pubmed/31362421
http://dx.doi.org/10.3390/foods8080298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723886/
https://www.ncbi.nlm.nih.gov/pubmed/31362421
http://dx.doi.org/10.3390/foods8080298

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