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Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment. For this purpose, ultrasound treatment was applied t...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374649/ https://ncbi.nlm.nih.gov/pubmed/32728291 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04379-5 |
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