Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/8/298 |