High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

Published 2019 View Full Article

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Title
High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity
Authors
Keywords
Ultrasound treatment, Total phenolics, Antioxidant activity, Microstructure, Kiwifruit juice
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 299-307
Publisher
Elsevier BV
Online
2019-03-11
DOI
10.1016/j.lwt.2019.03.024

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