Influence of high-intensity ultrasound on color, chemical...

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Food Chemistry 2020 / 8

Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp

Fernandes de Araújo, Fábio, de Paulo Farias, David, Angélica Neri-Numa, Iramaia, Luísa Dias-Audibert, Flávia, Delafiori, Jeany, Gama de Souza, Florisvaldo, Ramos Catharino, Rodrigo, Kersul do Sac
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127747
Date:
August, 2020
File:
PDF, 807 KB
2020
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