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

出版年份 2017 全文链接

标题

作者

关键词

Blackberry juice, Thermoultrasound, Optimization, Enzymatic inactivation, Microbiological growth, Antioxidants

出版物

Volume 34, Issue -, Pages 371-379

出版商

Elsevier BV

发表日期

2016-06-11

DOI

10.1016/j.ultsonch.2016.06.009

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