Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
Seydi Yıkmış
Topics & Concepts
ChemistryFood scienceTitratable acidLycopeneAscorbic acidCitrullus lanatusPasteurizationBrixFlavonoidCarrot juiceAntioxidantCarotenoidBotanyBiochemistrySugarBiologyPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressMicrobial Inactivation Methods