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Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors
In recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). At the end of the RSM, cupric reducing antioxidant...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393824/ https://www.ncbi.nlm.nih.gov/pubmed/34441481 http://dx.doi.org/10.3390/foods10081703 |