Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees
Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two typ...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2020-07-01
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| Colección: | Овощи России |
| Materias: | |
| Acceso en línea: | https://www.vegetables.su/jour/article/view/1082 |