首页|Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage
Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque : A non-dairy Mexican fermented beverage
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NSTL
Elsevier
The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters.
Elizabeth Alcantara-Zavala, Alejandra、de Dios Figueroa-Cardenas, Juan、Francisco Perez-Robles, Juan、Arambula-Villa, Geronimo、Miranda-Castilleja, Dalia E.
NSTL
Elsevier
