Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won‐Young Lee
Topics & Concepts
Diospyros kakiPreservativeFood scienceAscorbic acidChemistryBrowningSonicationShelf lifeLactic acidBacterial growthBacteriaChromatographyBotanyBiologyGeneticsPostharvest Quality and Shelf Life ManagementMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities