Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures
Relevance. The article presents the results of a study of the increase in the amount of reducing sugars in the inversion of sucrose due only to thermal effects during ultrasonic processing of vegetable and fruit monocomponent purees (with or without added sucrose). The relevance of the study is to i...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2020-10-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/1149 |
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