Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing

Sattar, S, Imran, M, Mushtaq, Z et al. (7 more authors) (2019) Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing. Food Science & Nutrition, 7 (11). pp. 3692-3699. ISSN 2048-7177

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 The Authors.Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Keywords: antioxidant activity; bioactive compounds; organic acids; pasteurization; ultrasonic processing
Dates:
  • Published: November 2019
  • Accepted: 31 August 2019
  • Published (online): 14 October 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 28 Feb 2020 09:45
Last Modified: 28 Feb 2020 09:45
Status: Published
Publisher: Wiley Open Access
Identification Number: https://doi.org/10.1002/fsn3.1227

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