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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Bibliografske podrobnosti
Autores principales:	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
Format:	Online
Jezik:	spa
Izdano:	Universidad de Sonora 2021
Online dostop:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204
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