Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability
Authors
Keywords
Fruit juices, Ultrasound technology, Physical stability, Physical properties
Journal
FOOD RESEARCH INTERNATIONAL
Volume 82, Issue -, Pages 22-33
Publisher
Elsevier BV
Online
2016-01-19
DOI
10.1016/j.foodres.2016.01.011

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.