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Improving the qualitative indicators of apple juice by Chitosan and ultrasound
Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and...
Guardado en:
| Publicado en: | Food Sci Nutr |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475750/ https://ncbi.nlm.nih.gov/pubmed/31024694 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.925 |
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