Effect of ultrasound treatment on microbial inactivation and mandarin (Citrus unshiu) juice quality at 25 kHz based on sonochemistry

LI Shen,MA Ya-qin,LI Nan-nan,ZHANG Zhen

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (5) : 106.

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PDF(4351 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (5) : 106.

Effect of ultrasound treatment on microbial inactivation and mandarin (Citrus unshiu) juice quality at 25 kHz based on sonochemistry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(5): 106

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