Ascorbic acid stability in fruit juices during thermosonication-Reference-Cited by-同舟云学术

Ascorbic acid stability in fruit juices during thermosonication

Published:2017-07 Issue: Volume:37 Page:375-381
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Aguilar Karla,Garvín Alfonso,Ibarz Albert,Augusto Pedro E.D.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference41 articles.

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4. Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy;Baltacioğlu;Food Chem.,2017

5. Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments;Bermudes-Aguirre;J. Food Eng.,2012

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