High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour-Reference-Cited by-同舟云学术

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour

Published:2020-03 Issue: Volume:307 Page:125549
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Szczepańska Justyna,Barba Francisco J.,Skąpska Sylwia,Marszałek Krystian

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review;Buzrul;Innovative Food Science and Emerging Technologies,2014

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