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Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained fr...

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Detalles Bibliográficos
Autores principales:	Kidoń, Marcin, Narasimhan, Guruprasath
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746349/ https://www.ncbi.nlm.nih.gov/pubmed/35011548 http://dx.doi.org/10.3390/molecules27010318

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