Effect of thermosonication and pasteurization on physicochemical, microbiological and nutraceutical properties in maize beverages

Maize is one of the main sources in human nutrition. Thanks to its nutritional contribution, it is used in the crafted or traditional beverages preparation. Since there is little information on the beverage formulation and their behav­ior in emerging or traditional preservation treatments, the &...

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Bibliografische gegevens
Hoofdauteurs: Rodríguez-Salinas, Pablo Alan, Urías-Orona, Vania, Muy-Rangel, Dolores, Heredia, Jose Basilio, Suarez-Jacobo, Angela, Báez-González, Juan Gabriel, Zavala-García, Francisco, Niño-Medina, Guillermo
Formaat: Online
Taal:spa
Gepubliceerd in: Universidad de Sonora 2021
Online toegang:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204
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