Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optim...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Seydi Yıkmış, Nazan Tokatlı Demirok, Okan Levent, Demet Apaydın
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2023-09-01
Σειρά:	Heliyon
Θέματα:	Black grape juice Thermosonication Artificial neural network Mineral Aroma profile
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2405844023065222
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