Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices

出版年份 2015 全文链接

标题

作者

关键词

Ultrasound, Ultraviolet, Nutritional quality, Total phenolic content, Ascorbic acid content

出版物

ULTRASONICS SONOCHEMISTRY

Volume 27, Issue -, Pages 125-136

出版商

Elsevier BV

发表日期

2015-05-15

DOI

10.1016/j.ultsonch.2015.05.008

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