Effect of sonication on colour, ascorbic acid and yeast...

Food Chemistry 2010 Vol. 122; Iss. 3

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

A.O. Adekunte, B.K. Tiwari, P.J. Cullen, A.G.M. Scannell, C.P. O’Donnell
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Volume:
122
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2010.01.026
File:
PDF, 399 KB
english, 2010
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