Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis
Thermal processing can intensify the degradation of beneficial compounds in fruit juices produced from concentrate, which underwent prior evaporation, leading to duplicated processing and likely increased quality deterioration. This study aims to (i) investigate the potential of ultrasound (US) to r...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/3204362 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|