CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Effects of high-intensity ultrasonic bath on the quality of strawberry juice
Efectos del baño de ultrasonido de alta intensidad en la calidad del jugo [zumo] de fresa
Gabriela Sperandio Menellia Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
https://orcid.org/0000-0002-2221-8989View further author information
https://orcid.org/0000-0002-2221-8989View further author information, Kallyne Lopes Fracalossia Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazilhttps://orcid.org/0000-0002-2105-1515View further author information
https://orcid.org/0000-0002-2105-1515View further author information, Bárbara Morandi Lepausa Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil;b Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazilhttps://orcid.org/0000-0002-0074-7943View further author information
https://orcid.org/0000-0002-0074-7943View further author information & Jackline Freitas Brilhante De São Joséa Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil;b Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, BrazilCorrespondence[email protected]
https://orcid.org/0000-0002-6592-5560View further author information
https://orcid.org/0000-0002-6592-5560View further author information