Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization-Reference-Cited by-同舟云学术

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

Published:2006-01-18 Issue:4 Volume:223 Page:487-493
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Plaza Lucía,Sánchez-Moreno Concepción,Elez-Martínez Pedro,de Ancos Begoña,Martín-Belloso Olga,Cano M. Pilar

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0228-2.pdf

Reference42 articles.

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5. Tucker KL, Hallfrisch J, Qiao N, Muller D, Andres R, Fleg JL (2005) J Nutr 135:556–561

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