Decontamination of Fruit Beverages
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-5114-5_14
Reference94 articles.
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2. Adulvitayakorn S, Azhari SH, Hasan H (2020) The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice. J Food Process Preserv 44:e14322. https://doi.org/10.1111/jfpp.14322
3. Amanina AKZ, Rosnah S, Noranizan MA, Alifdalino S (2019) UV-C effect on microbial disinfection of pineapple-mango juice blend using Dean-vortex technology. Food Res 3(4):285–294. https://doi.org/10.26656/fr.2017.3(4).113
4. Aneja KR, Dhiman R, Aggarwal NK, Kumar V, Kaur M (2014) Microbes associated with freshly prepared juices of citrus and carrots. Int J Food Sci 2014:408085. https://doi.org/10.1155/2014/408085
5. Ariza-Gracia MÁ, Cabello MP, Cebrián G, Calvo B, Álvarez I (2020) Experimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields. Innovative Food Sci Emerg Technol 65:102440. https://doi.org/10.1016/j.ifset.2020.102440
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