Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage

The objective of this study is to investigate the effects of high pressure processing (HPP) on the quality of mango smoothies and the inactivation of microorganisms therein, with heat treatments used as the control. Comparative analysis was conducted on the microbiological changes in the mango smoot...

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Detalles Bibliográficos
Autores principales: Bi, Xiufang, Zhou, Zhongyu, Qin, Tingting, Wang, Xiaoqiong, Ma, Yuan, Xing, Yage, Che, Zhenming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056382/
https://www.ncbi.nlm.nih.gov/pubmed/35520660
http://dx.doi.org/10.1039/d0ra05181k

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056382/
https://www.ncbi.nlm.nih.gov/pubmed/35520660
http://dx.doi.org/10.1039/d0ra05181k

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