Sonication enhances quality and antioxidant activity of blueberry juice

Food Science and Technology (Brazil)

Volumn 37, Issue 4, 2017, Pages 599-603

  Zou, Yu ^a   Hou, Xiyan ^a  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

Author keywords

Blueberry juice; Quality; Radical scavenging activity; Sonication

Indexed keywords

EID: 85035103220     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457x.27816     Document Type: Article

References (24)

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