Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast
To investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0–400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice. The effects of ultrasound-assisted fermentation at different powers on the quality characteristics...
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| Huvudupphov: | , , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2025-06-01
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| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/14/13/2284 |
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