Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing
This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power de...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/7/5/68 |