Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90...

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Detalles Bibliográficos
Autores principales: Oladunjoye, Adebola O., Adeboyejo, Folasade O., Okekunbi, Titilola A., Aderibigbe, Olaide R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786573/
https://www.ncbi.nlm.nih.gov/pubmed/32889410
http://dx.doi.org/10.1016/j.ultsonch.2020.105316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786573/
https://www.ncbi.nlm.nih.gov/pubmed/32889410
http://dx.doi.org/10.1016/j.ultsonch.2020.105316

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