Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions-Reference-Cited by-同舟云学术

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Published:2023-08 Issue: Volume:98 Page:106534
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Khalil Anees Ahmed,Khan Ammar Ahmad,Khalid Ahood,Abid Zoya,Proestos Charalampos^ORCID,Bhat Zuhaib F.,Shahbaz Muhammad Umar,Aadil Rana Muhammad

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

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