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CyTA - Journal of Food Volume 15, 2017 - Issue 4
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Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

Efecto de la termosonicación sobre bacterias patógenas, atributos de calidad y estabilidad de néctar de guanábana durante su almacenamiento en refrigeración

Luis M. Anaya-EsparzaLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México;División de Ciencias Biomédicas, Departamento de Ciencias Pecuarias y Agrícolas, Universidad de Guadalajara Centro Universitario de los Altos, Tepatitlán de Morelos, MéxicoView further author information
,
María D. Méndez-RoblesDivisión de Ciencias Biomédicas, Departamento de Ciencias Pecuarias y Agrícolas, Universidad de Guadalajara Centro Universitario de los Altos, Tepatitlán de Morelos, MéxicoView further author information
,
Sonia G. Sayago-AyerdiLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, MéxicoView further author information
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María de Lourdes García-MagañaLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, MéxicoView further author information
,
Marco V. Ramírez-MaresDepartamento de Ingeniería Bioquímica, Instituto Tecnológico de Morelia, Morelia Mich, MéxicoView further author information
,
Jorge A. Sánchez-BurgosLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, MéxicoView further author information
&
Efigenia Montalvo-GonzálezLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, MéxicoCorrespondence[email protected] [email protected]
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Pages 592-600 | Received 18 Dec 2016, Accepted 15 Apr 2017, Published online: 03 May 2017

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