Effect of ultrasound technology on structure, physical properties and lycopene in vitro accessibility in guava juice
The consumption of guava juice is not only because of its pleasant sensory characteristics, but also due to its nutritional value, especially the high concentration of lycopene. The ultrasound technology is a non-conventional method of food processing with great potential in the industrialization of...
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| Format: | Others |
| Language: | en |
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Biblioteca Digitais de Teses e Dissertações da USP
2018
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| Online Access: | http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21082018-154541/ |