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Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow

I Paniagua-Martínez1,2, A Mulet1, M A García-Alvarado3

  • 11 Food Technology Department, Universitat Politècnica de València, Valencia, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|May 8, 2018
PubMed

Keywords:
Nonthermal processpineapple juicequality attributessupercritical carbon dioxideultrasound

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