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Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage
The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14 days. Strawberry fruits were treated at 72 °C for 15 s by HTST and also sonicated at 20 kHz and 100% amplitude for 5, 10...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054495/ https://ncbi.nlm.nih.gov/pubmed/32180642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04181-y |
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