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An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape

Alina Margean1, Mirabela Ioana Lupu1, Ersilia Alexa2

  • 1Food and Tourism Faculty, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania.

Molecules (Basel, Switzerland)
|April 9, 2020
PubMed

Keywords:
high-power ultrasound treatmentmicroorganismspasteurizationphenolic compoundsred grape juice

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