Publication
Optimal thermoultrasound processing of jackfruit (
Artocarpus heterophyllus
lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar
Nelly del Socorro Cruz‐Cansino, José Alberto Ariza‐Ortega, Ernesto Alanís‐García, Esther Ramírez‐Moreno, Rita María Velázquez‐Estrada, Quinatzin Yadira Zafra‐Rojas, Alicia Cervantes‐Elizarrarás, Ángela Suárez‐Jacobo, Luis Delgado‐Olivares
Journal of Food Processing and Preservation, November 2020, Wiley
DOI: 10.1111/jfpp.15029