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

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

22 Citas (Scopus)

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
Páginas (desde-hasta)796-804
Número de páginas9
PublicaciónJournal of Food Science and Technology
Volumen59
N.º2
DOI
EstadoPublicada - 1 ene. 2021

Nota bibliográfica

Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).

Citar esto