Synergistic effect of thermosonication to reduce enzymatic activity in coconut water

Innovative Food Science & Emerging Technologies - Tập 41 - Trang 404-410 - 2017
Mariana de Matos Ribeiro1, Vasilis P. Valdramidis2,3, Cleiton Antônio Nunes1, Vanessa Rios de Souza1
1Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
2Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta
3Centre of Molecular Medicine and Biobanking, University of Malta, Msida MSD 2080, Malta

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Innovative Food Science & Emerging Technologies

Tập 41

404-410

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