A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness

This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%...

Descripción completa

Detalles Bibliográficos
Autores principales: Bebek Markovinović, Anica, Putnik, Predrag, Bičanić, Paula, Brdar, Dora, Duralija, Boris, Pavlić, Branimir, Milošević, Sanja, Rocchetti, Gabriele, Lucini, Luigi, Bursać Kovačević, Danijela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822254/
https://www.ncbi.nlm.nih.gov/pubmed/36615332
http://dx.doi.org/10.3390/molecules28010138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822254/
https://www.ncbi.nlm.nih.gov/pubmed/36615332
http://dx.doi.org/10.3390/molecules28010138

Ejemplares similares