Effect of Thermosonication on the Bioaccessibility of...

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Food and Bioprocess Technology 2018 / 10

Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice

Lafarga, Tomas, Ruiz-Aguirre, Isabel, Abadias, Maribel, Viñas, Inmaculada, Bobo, Gloria, Aguiló-Aguayo, Ingrid
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2191-5
Date:
October, 2018
File:
PDF, 1.24 MB
english, 2018
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