Publication | Open Access

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Food ChemistryUltrasound ProcessingSonoelectrochemistryBiochemistryBioanalysisBiotechnologyQuantitative Modelling ApproachesFood EngineeringFood ProcessingAscorbic Acid DegradationUltrasoundFood QualityMedicineFood TechnologyChromatographyHealth Sciences