Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content

Publication date: Available online 25 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Fabiola dos Santos Gouvea, Olga I. Padilla-Zakour, Randy W. Worobo, Bruno M. Xavier, Eduardo H.M. Walter, Amauri Rosenthal

Source: Innovative Food Science and Emerging Technologies - August 26, 2020 Category: Food Science Source Type: research