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pro vyhledávání: '"Enrique Javier Olloqui"'
Autor:
Quinatzin Yadira Zafra-Rojas, José Luis Jiménez-Hernández, Enrique Javier Olloqui, Nelly del Socorro Cruz-Cansino, Ernesto Alanís-García, Esther Ramírez-Moreno, José Alberto Ariza-Ortega, Juan Carlos Moreno-Seceña
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 536-548 (2023)
Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counterac
Externí odkaz:
https://doaj.org/article/1d1608afa1e940ad806f89799a4708df
