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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |