Validation of high-pressure homogenization process to pasteurize Brazil nut (Bertholletia excelsa) beverages: Sensorial and quality characteristics during cold storage
This article belongs to the Special Issue Process Intensification on Beverages Production.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | Brazil nut, Plant-based beverage, Ultra-high-pressure homogenization, Microbial inactivation, Shelf-life period, E. coli, |
| Online Access: | http://hdl.handle.net/10261/334125 |
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