High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina)
The aim of this study was to evaluate the effect of high hydrostatic pressures (HHP) (200 MPa for 10 min, 400 MPa for 10 min, and 600 MPa for 5 min) and VAT pasteurization (60 °C for 30 min) on the microbiological, antioxidant and sensory characteristics of fresh juice and a fermented beverage of bl...
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
Elsevier
2024-03-01
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| Σειρά: | Journal of Agriculture and Food Research |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S2666154323004441 |