Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice
Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice
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Publisher
United States: Elsevier Limited
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Language
English
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United States: Elsevier Limited
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Contents
The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were...
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Full title
Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice
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TN_cdi_proquest_miscellaneous_1676352315
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1676352315
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ISSN
0362-028X
E-ISSN
1944-9097
DOI
10.4315/0362-028X.JFP-14-290
