https://www.selleckchem.com/products/mycmi-6.html
The oxidative stability index ranged from 274 to 369 days for TUS100 and the Control, respectively. The treatments TWUS and TUS50 showed a lower sensory quality at the end of storage. On the other hand, TUS100 presented sensory quality similar to the Control, demonstrating that ultrasonic-assisted cooking using a 100% amplitude is an alternative to reduce the cooking time without affecting the product quality.Pomegranate peel (PP) is one of the interesting agri-food by-products because of its abundant bioactive phytochemicals. However,
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