Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.

Name: Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.
Author: Manríquez-Torres, José de Jesús

Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice. — المؤلف: Manríquez-Torres, José de Jesús — Molecules (Basel, Switzerland) 20170428

المؤلف: Manríquez-Torres, José de Jesús
النشر: Molecules (Basel, Switzerland) 20170428
الموضوعات: Anthocyanins؛ Antioxidants؛ Fatty Acids؛ Fruit؛ Fruit and Vegetable Juices؛ Pasteurization؛ Plant Extracts؛ Rubus