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Updated: Jan 13, 2026

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热微波超声波提高了汁中的化合物的稳定性和消化生物可访问性

Seydi Yıkmış1, Nazan Tokatlı Demirok2, Aylin Duman Altan3

  • 1Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Turkiye.

Food chemistry: X
|January 9, 2026
PubMed
概括

热微波超声波 (TMS) 增强了汁中的生物活性化合物,在消化后提高了它们的水平和抗氧化能力. 这种方法保留了功能性质,为食品工业提供了一个有前途的工具.

关键词:
生物可访问性 生物可访问性生物活性物质 生物活性物质拉索·拉索 (Lasso) 是一个桃汁是什么意思 桃汁是什么意思热微波超声波处理 热微波超声波

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