Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology - Concepedia

Concepedia

Publication | Closed Access

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

73

Citations

41

References

2016

Year

Alicia Cervantes‐Elizarrarás, Javier Piloni‐Martini, Esther Ramírez‐Moreno, Ernesto Alanís‐García, Norma Güemes Vera, Carlos Alberto Gómez‐Aldapa, Quinatzin Yadira Zafra‐Rojas, Nelly del Socorro Cruz‐Cansino

Ultrasonics Sonochemistry

Food ChemistryBiomanufacturingEngineeringResponse Surface MethodologyEnzymatic InactivationBiochemical EngineeringBlackberry JuiceFood ProcessingPost-harvest PhysiologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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