Influence and comparison of thermal, ultrasonic and thermosonic treatments on physicochemical quality of orange juice
Orange juice is the most popular and consumed juice worldwide, associated with healthy eating habits. Thermal pasteurization treatments are used to preserve industrially produced juice. Unfortunately, this process removes many nutritious compounds. Therefore, other milder treatments are being studie...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/37542 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/37542 |