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Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the sto...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951428/ https://ncbi.nlm.nih.gov/pubmed/27478231 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2247-3 |
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