Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage
Jingyi Wang, Bijun Xie, Zhida Sun
Topics & Concepts
Food scienceChemistryFermentationAscorbic acidAntioxidantCarrot juiceBiochemistryMicrobial Inactivation MethodsMicroencapsulation and Drying ProcessesFood Quality and Safety Studies