Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality
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DOI: 10.3390/foods11213344
Abstract: We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated… read more here.
Keywords: clb; quality; lily beverage; chestnut lily ... See more keywords