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...

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Hlavní autoři:	Seydi Yıkmış, Nazan Tokatlı Demirok, Okan Levent, Demet Apaydın
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2023-09-01
Edice:	Heliyon
Témata:	Black grape juice Thermosonication Artificial neural network Mineral Aroma profile
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2405844023065222
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