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

Ana Luisa Herrera-Ponce, Ivan Salmeron-Ochoa, Jose Carlos Rodriguez-Figueroa, Eduardo Santellano-Estrada, Ivan Adrian Garcia-Galicia, Alma Delia Alarcon-Rojo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

Resumen

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance
Idioma originalInglés
PublicaciónJournal of Food Science and Technology
DOI
EstadoPublicada - 1 ene 2021

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