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High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of

Mariah Almeida Lima1, Amauri Rosenthal2

  • 1Graduate Program in Food Science and Technology, Federal University of Rio de Janeiro (UFRRJ), Seropedica, RJ, Brazil.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|September 6, 2022
PubMed

Keywords:
antioxidant capacityfruit juiceshigh pressurephenolic compounds

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