Inactivation of Bacillus subtilis and quality assurance in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 07 Vol. 108

Inactivation of Bacillus subtilis and quality assurance in Chinese bayberry (Myrica rubra) juice with ultrasound and mild heat

Li, Jiao, Cheng, Huan, Liao, Xinyu, Liu, Donghong, Xiang, Qisen, Wang, Jun, Chen, Shiguo, Ye, Xingqian, Ding, Tian
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Volume:
108
Journal:
LWT
DOI:
10.1016/j.lwt.2019.03.061
Date:
July, 2019
File:
PDF, 1.01 MB
2019
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