Effects of Sonication and Thermal Pasteurization on the Nutritional, Antioxidant, and Microbial Properties of Noni Juice
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DOI: 10.3390/molecules28010313
Abstract: Sonication is recognized as a potential food processing method to improve the functional properties of fruit juice. This study evaluated the effects of different sonication durations (20, 40, and 60 min) and thermal pasteurization on… read more here.
Keywords: sample; noni juice; pasteurization nutritional; thermal pasteurization ... See more keywords