High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance - Concepedia

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Publication | Open Access

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance

DOI Full Paper Access

31

Citations

19

References

2021

Year

Ana Luisa Herrera‐Ponce, Iván Salmerón, José Carlos Rodríguez-Figueroa, Eduardo Santellano‐Estrada, Iván A. García-Galicia, Alma D. Alarcón-Rojo

Journal of Food Science and Technology

NutritionFood FermentationAntioxidant ActivityOat BeveragesFood EngineeringFood ProcessingHigh-intensity UltrasoundFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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