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Improving quality and quantity attributes of grape juice concentrate (molasses) using ohmic heating
The effect of ohmic heating method (OHM) on quality and quantity attributes of black grape molasses was investigated and compared with the conventional heating method (CHM). Results showed that the samples prepared by OHM had the highest antioxidant activity than CHM. Increasing of voltage gradient...
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| Publicado no: | J Food Sci Technol |
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| 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/PMC7054542/ https://ncbi.nlm.nih.gov/pubmed/32180632 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04170-1 |
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