Influence of temperature and light on total phenolic compounds during natural orange juice storage-Reference-Cited by-同舟云学术

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Influence of temperature and light on total phenolic compounds during natural orange juice storage

Published:2021-04-01 Issue:sup1 Volume:53 Page:S107-S107
ISSN:0785-3890
Container-title:Annals of Medicine
language:en
Short-container-title:Annals of Medicine

Author:

Capitão C.¹,Coutinho D.¹,Dias B.¹,Ramalho R.¹²³,Pereira P.¹²³

Affiliation:

1. Instituto Universitário Egas Moniz (IUEM), Egas Moniz Cooperativa de Ensino Superior, Caparica, Portugal

2. Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Egas Moniz Cooperativa de Ensino Superior, Caparica, Portugal

3. Grupo de Estudos em Nutrição Aplicada (GENA), Instituto Universitário Egas Moniz (IUEM), Egas Moniz Cooperativa de Ensino Superior, Caparica, Portugal

Publisher

Informa UK Limited

Subject

General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/07853890.2021.1896082

Reference2 articles.

1. Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions;Journal of Food Science;2024-06-12

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