Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization-Reference-Cited by-同舟云学术

Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization

Published:2021-11 Issue: Volume:361 Page:130108
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wahia Hafida,Zhou Cunshan,Fakayode Olugbenga Abiola,Amanor-Atiemoh Robert,Zhang Long,Taiye Mustapha Abdullateef,Zhang Jin,Xu Baoguo,Zhang Rong,Ma Haile

Funder

National Key Research and Development Program of China

Science and Technology Major Project of Guangxi

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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