Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics
Nelly Ramírez‐Corona, Nancy A. García, Martha J. Martínez, Aurelio López‐Malo, Emma Mani‐López
Topics & Concepts
Orange (colour)NectarFood scienceOrange juiceMesophileChemistryYeastAscorbic acidBacteriaBotanyBiologyBiochemistryGeneticsPollenMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety