Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice
2020
In the present work, the effect of thermal (pasteurization) and nonthermal (thermosonication) treatments on the variations in physico-chemical, antioxidant activity, total phenols, total flavonoids...
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
38
References
0
Citations
NaN
KQI