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

Fuente: Redalyc

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Bibliographic Details
Main Author:	Jenny Marcela Rodríguez-Bernal
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2020
Subjects:	Ingeniería Blackberry jam hydrothermodynamic cavitation Traditional technology (evaporation)
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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