Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light : changes in bioactive compounds and quality characteristics
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18495 |
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