Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample.
| Autor: | Yadira Zafra-Rojas, Quinatzin1, Luis Jiménez-Hernández, José1, Javier Olloqui, Enrique2, del Socorro Cruz-Cansino, Nelly1 ncruz@uaeh.edu.mx, Alanís-García, Ernesto1, Ramírez-Moreno, Esther1, Alberto Ariza-Ortega, José1, Carlos Moreno-Seceña, Juan2 |
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| Zdroj: | Food Technology & Biotechnology. Oct-Dec2023, Vol. 61 Issue 4, p536-548. 13p. |
| Databáze: | Business Source Ultimate |
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