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 &...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Online |
| Sprache: | spa |
| Veröffentlicht: |
Universidad de Sonora
2021
|
| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
