High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compar...

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Detalles Bibliográficos
Autores principales: Ma, Jing, Wang, Yu, Zhao, Mengya, Tong, Pengyan, Lv, Liuqing, Gao, Zhenpeng, Liu, Jing, Long, Fangyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913918/
https://www.ncbi.nlm.nih.gov/pubmed/36765970
http://dx.doi.org/10.3390/foods12030441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913918/
https://www.ncbi.nlm.nih.gov/pubmed/36765970
http://dx.doi.org/10.3390/foods12030441

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