دورية أكاديمية
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance
| العنوان: | High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance |
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| المؤلفون: | Herrera-Ponce, Ana Luisa, Salmeron-Ochoa, Ivan, Rodriguez-Figueroa, Jose Carlos, Santellano-Estrada, Eduardo, Garcia-Galicia, Ivan Adrian, Alarcon-Rojo, Alma DeliaAff1, IDs13197021050749_cor6 |
| المصدر: | Journal of Food Science and Technology. 59(2):796-804 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-021-05074-9 |