Cargando...
Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana
The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganis...
Gardado en:
| Publicado en: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7763741/ https://ncbi.nlm.nih.gov/pubmed/33321750 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121834 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|