Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies Article Swipe

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Saira Sattar , Muhammad Imran , Zarina Mushtaq , Muhammad Haseeb Ahmad , Muhammad Sajid Arshad , Melvin Holmes , Joanne Maycock , Muhammad Faisal Nisar , Muhammad Kamran Khan ·

YOU? · · 2020 · Open Access · · DOI: https://doi.org/10.1007/s10068-020-00797-5

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Chemistry Pasteurization Food science Antioxidant Flavonoid Ultrasound Microwave Biochemistry Acoustics Physics Quantum mechanics

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Type: article
Language: en
Landing Page: https://doi.org/10.1007/s10068-020-00797-5
OA Status: green
Cited By: 27
References: 39
Related Works: 10
OpenAlex ID: https://openalex.org/W3089197685

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DOI: https://doi.org/10.1007/s10068-020-00797-5

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Title: Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies

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Type: article

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Language: en

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Publication year: 2020

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Publication date: 2020-08-01

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Authors: Saira Sattar, Muhammad Imran, Zarina Mushtaq, Muhammad Haseeb Ahmad, Muhammad Sajid Arshad, Melvin Holmes, Joanne Maycock, Muhammad Faisal Nisar, Muhammad Kamran Khan

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Landing page: https://doi.org/10.1007/s10068-020-00797-5

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Open access: Yes

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OA status: green

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OA URL: https://www.ncbi.nlm.nih.gov/pmc/articles/7492315

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Concepts: Chemistry, Pasteurization, Food science, Antioxidant, Flavonoid, Ultrasound, Microwave, Biochemistry, Acoustics, Physics, Quantum mechanics

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Cited by: 27

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