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    Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology

    Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology by Jenny Marcela Rodriguez Bernal, Yenny Mayerly Herrera-Ardila, Mary Luz Olivares-Tenorio, Manuel Felipe Leyva-Reyes, Bernadette Francisca Klotz-Ceberio

    Published 2020-11-01
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