Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing

This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power de...

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Detalles Bibliográficos
Autores principales: Santos, Valéria O., Rodrigues, Sueli, Fernandes, Fabiano A. N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977088/
https://www.ncbi.nlm.nih.gov/pubmed/29723966
http://dx.doi.org/10.3390/foods7050068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977088/
https://www.ncbi.nlm.nih.gov/pubmed/29723966
http://dx.doi.org/10.3390/foods7050068

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