An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grap...

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Detalles Bibliográficos
Autores principales: Margean, Alina, Lupu, Mirabela Ioana, Alexa, Ersilia, Padureanu, Vasile, Canja, Cristina Maria, Cocan, Ileana, Negrea, Monica, Calefariu, Gavrila, Poiana, Mariana-Atena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180934/
https://www.ncbi.nlm.nih.gov/pubmed/32260375
http://dx.doi.org/10.3390/molecules25071669

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180934/
https://www.ncbi.nlm.nih.gov/pubmed/32260375
http://dx.doi.org/10.3390/molecules25071669

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