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Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for

Francisco J Salar1, Alejandro Díaz-Morcillo2, José Fayos-Fernández2

  • 1Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain.

Foods (Basel, Switzerland)
|January 11, 2024
PubMed

Keywords:
anthocyaninsflavanonesfunctional qualitysweetenerthermal treatmentvitamin C

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