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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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Principais autores: Wenhui Pan, Wen Li, Chunli Zhou, Manjun Zhang, Wei Su, Renqin Tan, Leyi Yao
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-06-01
Serier:Foods
Fag:
yeast
fermentation
ultrasonic wave
pumpkin juice
quality
Online adgang:https://www.mdpi.com/2304-8158/14/13/2284
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