Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast

To investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0–400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice. The effects of ultrasound-assisted fermentation at different powers on the quality characteristics...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Wenhui Pan, Wen Li, Chunli Zhou, Manjun Zhang, Wei Su, Renqin Tan, Leyi Yao
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	yeast fermentation ultrasonic wave pumpkin juice quality
Online Access:	https://www.mdpi.com/2304-8158/14/13/2284