Effect of Propiedades fisicoquímicas, aromáticas, sensoriales y actividad antioxidante del café tostado (Coffea arabica L.) tratado con tecnología de plasma frío
The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicoc...
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| Главные авторы: | , , , , , |
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| Формат: | Online |
| Язык: | eng |
| Опубликовано: |
Universidad de Sonora
2021
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| Online-ссылка: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1407 |
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