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Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality

Yao Cui1, Jianxue Liu1,2, Sihai Han1,2

  • 1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

Foods (Basel, Switzerland)
|November 11, 2022
PubMed

Keywords:
NUS treatmentchestnut lily beveragesmicrobial inactivationsterilisationultrasound treatment

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