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Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.
Wang, Fan; Du, Bao-Lei; Cui, Zheng-Wei; Xu, Li-Ping; Li, Chun-Yang.
Afiliación
  • Wang F; 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
  • Du BL; 2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
  • Cui ZW; 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
  • Xu LP; 3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China.
  • Li CY; 2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
Food Sci Technol Int ; 23(2): 119-127, 2017 Mar.
Article en En | MEDLINE | ID: mdl-27413016
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bebidas / Morus / Compuestos Orgánicos Volátiles / Manipulación de Alimentos / Frutas / Antioxidantes Idioma: En Revista: Food Sci Technol Int Año: 2017 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bebidas / Morus / Compuestos Orgánicos Volátiles / Manipulación de Alimentos / Frutas / Antioxidantes Idioma: En Revista: Food Sci Technol Int Año: 2017 Tipo del documento: Article País de afiliación: China