Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optim...

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Detalles Bibliográficos
Autores principales: Yıkmış, Seydi, Tokatlı Demirok, Nazan, Levent, Okan, Apaydın, Demet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10474434/
https://www.ncbi.nlm.nih.gov/pubmed/37662818
http://dx.doi.org/10.1016/j.heliyon.2023.e19314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10474434/
https://www.ncbi.nlm.nih.gov/pubmed/37662818
http://dx.doi.org/10.1016/j.heliyon.2023.e19314

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