Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
Authors
Keywords
Ultrasound treatment, Bioactive compounds, Antioxidants, Microstructure, Strawberry juice
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