Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Author:
Funder
FCT
European Union
QREN
FEDER
COMPETE
Publisher
Elsevier BV
Subject
Food Science
Reference88 articles.
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2. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT — Food Science and Technology,2014
3. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice;Abid;Ultrasonics Sonochemistry,2014
4. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010
5. Nutraceuticals: A piece of history, present status and outlook;Andlauer;Food Research International,2002
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