Effect of sonication on orange juice quality parameters during storage

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 586-595

  Tiwari, Brijesh K ^a   O'Donnell, Colm P ^a   Muthukumarappan, Kasiviswanath ^a,b   Cullen, Patrick J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State University   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Ascorbic acid; Colour; Orange juice; Sonication; Storage

Indexed keywords

EID: 59549089946     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01858.x     Document Type: Article

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