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

Concepedia

Publication | Open Access

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

DOI Full Paper Access

460

Citations

42

References

2010

Year

A. Adekunte, Brijesh K. Tiwari, Patrick J. Cullen, Amalia G. M. Scannell, Colm P. O’Donnell

Food ChemistryAscorbic AcidEngineeringBiochemical EngineeringBiotechnologyTomato JuiceFood PreservationMicrobiologyFood ProcessingYeast InactivationFood QualityPost-harvest PhysiologyFood SafetyHealth Sciences

References

	Year	Citations

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