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. 2020 Nov 9;19(2):1715–1735. doi: 10.1007/s10311-020-01126-2

Fig. 3.

Fig. 3

Thermosonication processing generally used for treating milk and wine samples for improving the shelf life. The treatment can prove to be cost-effective with reduced processing temperature due to the use of sonication as compared to conventional heat treatment or addition of synthetic preservatives