Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice
- DOI
- 10.3390/foods14050901
- Published
- 2025-03-06
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14050901,
title = {Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice},
author = {Cristiane Nunes da Silva and Juliana Rodrigues do Carmo and Bruna Vieira Nunes and Fernanda Demoliner and Vanessa Rios de Souza and Sabrina Carvalho Bastos},
year = {2025},
journal = {Foods},
doi = {10.3390/foods14050901},
url = {https://doi.org/10.3390/foods14050901}
}RIS
TY - JOUR TI - Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice AU - Cristiane Nunes da Silva AU - Juliana Rodrigues do Carmo AU - Bruna Vieira Nunes AU - Fernanda Demoliner AU - Vanessa Rios de Souza AU - Sabrina Carvalho Bastos PY - 2025 JO - Foods DO - 10.3390/foods14050901 UR - https://doi.org/10.3390/foods14050901 ER -
APA
Silva, C. N. D., Carmo, J. R. D., Nunes, B. V., Demoliner, F., Souza, V. R. D., & Bastos, S. C. (2025). Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice. Foods. https://doi.org/10.3390/foods14050901
Source records
- crossref · retrieved 2026-09-26T05:08:35.267Z