首页> Foods (Basel, Switzerland)> Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of <i>Agave salmiana</i>.

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of <i>Agave salmiana</i>.

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第一作者： Luis,Rascón

第一单位： Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico.

作者： Luis,Rascón ^[1] ; Mario,Cruz ^[2] ; Rosa M,Rodríguez-Jasso ^[1] ; Alberto A,Neira-Vielma ^[3] ; Sonia N,Ramírez-Barrón ^[2] ; Ruth,Belmares ^[1]

作者单位： Food Research Department, School of Chemical Sciences, Autonomus University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. José Cárdenas, Col. República, Saltillo C.P. 25280, Coahuila, Mexico. ^[1] Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro no. 1923, Col. Buena Vista, Saltillo C.P. 25280, Coahuila, Mexico. ^[2] Studies and Research Interdisciplinary Center, Autonomus University of Coahuila, Saltillo Coahuila, Prolongación David Berlanga y 16 de Septiembre, Unidad Camporredondo, Saltillo C.P. 25280, Coahuila, Mexico. ^[3]

关键词 Agave salmiana aguamiel ohmic heating physicochemical properties sensory properties

DOI 10.3390/foods9121834

PMID 33321750

发布时间 2023-11-10

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Foods (Basel, Switzerland)

2020年9卷12期

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Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of <i>Agave salmiana</i>.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of <i>Agave salmiana</i>.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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