Gao, Ruiping <br/><br/>
The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice.  [electronic resource] 

 -  Ultrasonics sonochemistry  Sep 2019 
 - 240-253 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-2828 
<br/><br/><label>Standard No.: </label>10.1016/j.ultsonch.2019.04.013  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Ascorbic Acid--analysis<br/>Carotenoids--analysis<br/>Cold Temperature<br/>Food Quality<br/>Food Safety<br/>Fruit and Vegetable Juices--analysis<br/>Solanum lycopersicum--chemistry<br/>Phenols--analysis<br/>Rheology<br/>Sonication--methods<br/>Spatio-Temporal Analysis<br/>Taste