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Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies
The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and fun...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7492315/ https://ncbi.nlm.nih.gov/pubmed/32999745 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00797-5 |
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