Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using

Alicia Cervantes-Elizarrarás1, Javier Piloni-Martini1, Esther Ramírez-Moreno2

  • 1Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.

Ultrasonics Sonochemistry
|October 25, 2016
PubMed

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