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pro vyhledávání: '"Débora L. Lino"'
Autor:
Débora L. Lino, Jonas T. Guimarães, Gustavo Luis P.A. Ramos, Louise A. Sobral, Felipe Souto, Roberto P.C. Neto, Maria Inês B. Tavares, Celso Sant'Anna, Erick A. Esmerino, Eliane T. Mársico, Mônica Q. Freitas, Erico M.M. Flores, Renata S.L. Raices, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 106040- (2022)
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) we
Externí odkaz:
https://doaj.org/article/9ecd47280d314753bda8e47d266c3b93
