Preservation of the Physical, Bioactive, and Sensory Properties of Sour Cherry Juice with Multiple Non-thermal Treatments
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-04195-2_74-1
Reference83 articles.
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2. Akdemir Evrendilek G (2022) Pulsed electric field processing of red wine: effect on wine quality and microbial inactivation. Beverages 8(4):Article 4. https://doi.org/10.3390/beverages8040078
3. Akdemir Evrendilek G, Keskin E, Golge O (2020) Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation. J Sci Food Agric 100(4):1653–1661. https://doi.org/10.1002/jsfa.10178
4. Altuntas J, Evrendilek GA, Sangun MK, Zhang HQ (2010) Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice. Int J Food Sci Technol 45(5):899–905. https://doi.org/10.1111/j.1365-2621.2010.02213.x
5. Arjeh E, Barzegar M, Ali Sahari M (2015) Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice. Radiat Phys Chem 114:18–24. https://doi.org/10.1016/j.radphyschem.2015.05.017
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