Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
Article in Innovative Food Science & Emerging Technologies (June 2024)
The most recent citing publications are shown below. View all 5 publications that cite this research output on Dimensions.
Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure
Article in Foods (April 2024)
Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice
Article in Heliyon (March 2024)