论文信息 - Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties - 字舞流文

Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties

A. Alarcon‐Rojo | Einar Vargas-Bello-Pérez | I. Salmeron-Ochoa | J. C. Rodríguez-Figueroa | E. Santellano‐Estrada | I. Garcia‐Galicia | A. Herrera‐Ponce