Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage
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Title
Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage
Authors
Keywords
Ultrasound, Pumpkin juice, Color, Carotenoid content, Rheological characteristics, Microstructure
Journal
ULTRASONICS SONOCHEMISTRY
Volume 84, Issue -, Pages 105974
Publisher
Elsevier BV
Online
2022-03-06
DOI
10.1016/j.ultsonch.2022.105974
References
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