Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Author:

Odriozola-Serrano Isabel,Soliva-Fortuny Robert,Martín-Belloso Olga

Publisher

Springer Science and Business Media LLC

Subject

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

Reference37 articles.

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3. Parr AJ, Bolwell GP (2000) J Sci Food Agric 80:985–1012

4. Olsson ME, Ekvall J, Gustavsson KE, Nilsson J, Pillai D, Sjöholm I, Svensson U, Åkesson B, Nyman MGL (2004) J Agric Food Chem 52:2490–2498

5. Braddock RJ (1999) Handbook of citrus by-products and processing technology. Wiley, New York

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