Work

Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (M oraceae nigra ) Juice

Year: 2014

Type: article

Source: Journal of Food Processing and Preservation

DOI: 10.1111/jfpp.12296

Authors: Felix N. Engmann, Yongkun Ma, William Tchabo, Hui Ma

Institutions: Jiangsu University, Kumasi Technical University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2160102996

FWCI: 2.616

Cites: 68

Cited by: 42

Related to: 10