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Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

Food ChemistryMicrobial InactivationBiomanufacturingMedicinePrebiotic Whey BeverageFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyHigh-intensity Ultrasound ProcessingFood TechnologyFood SafetyHealth Sciences