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pro vyhledávání: '"Jéssica da Silva Matos"'
Autor:
Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Costa, Heloísa de Fátima Mendes Justino, Carlos Victor Lamarão, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100848- (2024)
The surging demand for dairy alternatives has elevated plant-based beverages in the food industry, with Ultra-High Temperature (UHT) processing playing a pivotal role in ensuring their safety, extended shelf life, and quality. This review succinctly
Externí odkaz:
https://doaj.org/article/7b3905c54637455fa03bde1fbec60436
