Ultra-sonication effects on quality attributes of maoberry (Antidesma bunius L.) juice

Copyright © 2016, Japanese Society for Food Science and Technology. Maoberry (Antidesma bunius L.) juice is popularly consumed as a pasteurized juice because of its high levels of antioxidants. Although pasteurization is normally applied to extend the shelf life of fruit juices, this method damages...

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Bibliographic Details
Main Authors: Pittaya Chaikham, Pattaneeya Prangthip, Phisit Seesuriyachan
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994802444&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55098
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Institution: Chiang Mai University

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