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Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vit...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423276/ https://ncbi.nlm.nih.gov/pubmed/30956298 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03581-4 |
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