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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Những tác giả chính:	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
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad de Sonora 2021
Truy cập trực tuyến:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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