Effect of sonication, microwaves and high-pressure...

Ultrasonics Sonochemistry 2020 / 10 Vol. 67

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

Munir, Masooma, Nadeem, Muhammad, Mahmood Qureshi, Tahir, Gamlath, Charitha J., Martin, Gregory J.O., Hemar, Yacine, Ashokkumar, Muthupandian
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Volume:
67
Journal:
Ultrasonics Sonochemistry
DOI:
10.1016/j.ultsonch.2020.105140
Date:
October, 2020
File:
PDF, 484 KB
2020
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