Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

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Title
Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology
Authors
Keywords
Blackberry juice, Thermoultrasound, Optimization, Enzymatic inactivation, Microbiological growth, Antioxidants
Journal
ULTRASONICS SONOCHEMISTRY
Volume 34, Issue -, Pages 371-379
Publisher
Elsevier BV
Online
2016-06-11
DOI
10.1016/j.ultsonch.2016.06.009

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