Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk.
- DOI
- 10.3390/foods15173021
- Published
- 2026 Aug 27
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173021,
title = {Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk.},
author = {Petzold G and Pérez-Bermúdez I and Vásquez-Senador M and Orellana-Palma P},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173021},
url = {https://doi.org/10.3390/foods15173021}
}RIS
TY - JOUR TI - Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk. AU - Petzold G AU - Pérez-Bermúdez I AU - Vásquez-Senador M AU - Orellana-Palma P PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173021 UR - https://doi.org/10.3390/foods15173021 ER -
APA
G, P., I, P., M, V., & P, O. (2026). Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173021
Source records
- pubmed · retrieved 2026-09-26T05:10:09.089Z
- europe-pmc · retrieved 2026-09-26T05:10:09.121Z