Investigation of nutritional and microbial properties of ultrasound pretreated sour cherry juice
Non-thermal methods can be used to reduce the negative effects of conventional thermal pasteurization on food. In this study current research was to examine the effect of the ultrasonic process on the pasteurized sour cherry juice and compare the optimal sample with the thermally pasteurized one. Th...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002488 |
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