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Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments
This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT). Physicochemical properties, free amino acids (FAA), volatile com...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706503/ https://ncbi.nlm.nih.gov/pubmed/31478007 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03906-3 |
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