Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage

Published 2020 View Full Article

Authors

Keywords

Ultraviolet-assisted ultrasonic processing, Probiotic fermented mango juice, Cold storage, In vitro-, Simulated digestion, Bioaccessibility

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume -, Issue -, Pages 110438

Publisher

Elsevier BV

Online

2020-10-23

DOI

10.1016/j.lwt.2020.110438

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