Effects of Ultrasonic Treatment on Biologically Active Ingredients of Perilla Drink.
Ultrasound can be applied as an efficient and green technology for various food processes. This study focused on evaluating the influence of ultrasonication and thermal treatments on the stability of antioxidant components in perilla drinks. Specifically, it compared the impact of ultrasonic treatme...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 2; pp. 1017 - 1028 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2025
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| Acceso en línea: | Ver este registro en EBSCOhost |