Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening-Reference-Cited by-同舟云学术

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

Published:2020-10 Issue: Volume:67 Page:105140
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Munir Masooma,Nadeem Muhammad,Mahmood Qureshi Tahir,Gamlath Charitha J.,Martin Gregory J.O.,Hemar Yacine,Ashokkumar Muthupandian

Funder

University of Melbourne

University of Sargodha

Publisher

Elsevier BV

Subject

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

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