Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Research International Année : 2016
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hal-03825386 , version 1 (22-10-2022)

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Meliza Lindsay Rojas, Thiago S. Leite, Marcelo Cristianini, Izabela Dutra Alvim, Pedro E.D. Augusto. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Research International, 2016, 82, pp.22--33. ⟨10.1016/j.foodres.2016.01.011⟩. ⟨hal-03825386⟩
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