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Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage

Crossref DOI link: https://doi.org/10.1007/s11694-018-9959-1

Published Online: 2018-10-25

Published Print: 2019-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Bansal, Vasudha

Jabeen, Kaunsar

Rao, P. S.

Prasad, Priyanka

Yadav, Sudesh Kumar
Funding

Funding for this research was provided by:

DST-Science and engineering research board, New Delhi (YSS/2015/001776)
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Article History

Received: 6 August 2018

Accepted: 15 October 2018

First Online: 25 October 2018

Compliance with ethical standards

:

: The authors have no conflict of interest.

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