Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry ( Vaccinium corymbosum ) juice
Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry ( Vaccinium corymbosum ) juice
Authors
Keywords
Sonication, High pressure, Mild heat, Anthocyanin, Escherichia coli, O157:H7, PPO
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