Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology

Lihua Fan; Alex Martynenko; Craig Doucette; Timothy Hughes; Sherry Fillmore

doi:10.1111/1750-3841.14073

Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology

Lihua Fan, Alex Martynenko, Craig Doucette, Timothy Hughes, Sherry Fillmore

Environmental Science

科研成果: 期刊稿件 › 文章 › 同行评审

17 引用（Scopus）

源语言	英语
页（从-至）	732-739
页数	8
期刊	Journal of Food Science
卷	83
期	3
DOI	https://doi.org/10.1111/1750-3841.14073
出版状态	已出版 - 3月 2018

!!!ASJC Scopus Subject Areas

食品科学

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@article{ec7faf5bf47c468198182d2000b80b0b,

title = "Microbial Quality and Shelf Life of Blueberry Pur{\'e}e Developed Using Cavitation Technology",

keywords = "cavitation technology, heat-resistant molds, lowbush blueberries, microbial quality, shelf life",

author = "Lihua Fan and Alex Martynenko and Craig Doucette and Timothy Hughes and Sherry Fillmore",

note = "Publisher Copyright: {\textcopyright} 2018 Institute of Food Technologists{\textregistered}",

year = "2018",

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doi = "10.1111/1750-3841.14073",

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T1 - Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology

AU - Fan, Lihua

AU - Martynenko, Alex

AU - Doucette, Craig

AU - Hughes, Timothy

AU - Fillmore, Sherry

PY - 2018/3

Y1 - 2018/3

KW - cavitation technology

KW - heat-resistant molds

KW - lowbush blueberries

KW - microbial quality

KW - shelf life

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M3 - Article

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology

!!!ASJC Scopus Subject Areas

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