Your browser doesn't support javascript.
loading
Thermosonication as a potential quality enhancement technique of apple juice.
Abid, Muhammad; Jabbar, Saqib; Hu, Bing; Hashim, Malik Muhammad; Wu, Tao; Lei, Shicheng; Khan, Muhammad Ammar; Zeng, Xiaoxiong.
Afiliação
  • Abid M; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
  • Jabbar S; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Hu B; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Hashim MM; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan.
  • Wu T; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Lei S; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Khan MA; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Zeng X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zengxx@njau.edu.cn.
Ultrason Sonochem ; 21(3): 984-90, 2014 May.
Article em En | MEDLINE | ID: mdl-24373787
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Sonicação / Bebidas / Qualidade dos Alimentos / Malus / Manipulação de Alimentos / Temperatura Alta Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Sonicação / Bebidas / Qualidade dos Alimentos / Malus / Manipulação de Alimentos / Temperatura Alta Idioma: En Ano de publicação: 2014 Tipo de documento: Article