Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology-Reference-Cited by-同舟云学术

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

Published:2017-01 Issue: Volume:34 Page:371-379
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cervantes-Elizarrarás Alicia,Piloni-Martini Javier,Ramírez-Moreno Esther,Alanís-García Ernesto,Güemes-Vera Norma,Gómez-Aldapa Carlos Alberto,Zafra-Rojas Quinatzin Yadira,Cruz-Cansino Nelly del Socorro

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference48 articles.

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5. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrason. Sonochem.,2014

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