Publication | Closed Access

Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice

Vaccinium CorymbosumPolyphenol Oxidase ActivityFood MicrobiologyEscherichia Coli O157Food EngineeringMicrobiologyFood ProcessingFood TechnologyFood SafetyHealth Sciences