Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
热超声处理对鲜榨酸果汁中氨基酸、酚类化合物、感官特性和微生物品质的影响
期刊:Foods
影响因子:4.7
doi:10.3390/foods12112167
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, Canan Hecer
