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Effect of high intensity ultrasound on main bioactive compo..:
Brenes, Ximena
;
Guevara, María
;
Wong, Eric
...
Food Science and Technology International. 28 (2021) 8 - p. 694-702 , 2021
Link:
https://doi.org/10.1177/10820132211050203
RT Journal T1 <Title>Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_10820132211050203&Exemplar=1&LAN=DE A1 Brenes, Ximena A1 Guevara, María A1 Wong, Eric A1 Cortés, Carolina A1 Usaga, Jessie A1 Rojas-Garbanzo, Carolina PB SAGE Publications YR 2021 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 28 IS 8 SP 694 OP 702 LK http://dx.doi.org/https://doi.org/10.1177/10820132211050203 DO https://doi.org/10.1177/10820132211050203 SF ELIB - SuUB Bremen
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