The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method
The purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 sec), heated sample at 60 °C for 4,...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado: |
Islamic Azad University, Tabriz Branch
2019-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Assuntos: | |
| Acceso en liña: | http://jfh.iaut.ac.ir/article_543643_11ba2c2ca44f5bd1777c5cc96c991051.pdf |
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