Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

Author: Manríquez-Torres José de Jesús   Sánchez-Franco José Antonio   Ramírez-Moreno Esther   Cruz-Cansino Nelly del Socorro   Ariza-Ortega José Alberto   Torres-Valencia Jesús Martín  

Publisher: MDPI

E-ISSN: 1420-3049|21|12|1624-1624

ISSN: 1420-3049

Source: Molecules, Vol.21, Iss.12, 2016-11, pp. : 1624-1624

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