Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments
Authors:
- Daniela Bermúdez-AguirreDBDaniela Bermúdez-Aguirre
- Gustavo V. Barbosa-CánovasGBGustavo V. Barbosa-Cánovas
- 1 February 2012
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 108 (3) , 383-392
Abstract
No abstract availableKeywords
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