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

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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書誌詳細
主要な著者:	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
フォーマット:	Online
言語:	spa
出版事項:	Universidad de Sonora 2021
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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