Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage

Published 2019 View Full Article

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Title
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
Authors
Keywords
Emerging technology, Bioactive compounds, Functional food, Anti-hypertensive activity, Non-thermal processing
Journal
ULTRASONICS SONOCHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-02-28
DOI
10.1016/j.ultsonch.2019.02.025

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