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Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana
The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganis...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763741/ https://www.ncbi.nlm.nih.gov/pubmed/33321750 http://dx.doi.org/10.3390/foods9121834 |