Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages

Author:

Andrés Víctor,Tenorio M. Dolores,Villanueva M. José

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya;Andrés;Journal of Food and Nutrition Research,2014

2. Simultaneous determination of tocopherols, retinol, ester derivatives and β-carotene in milk- and soy-juice based beverages by HPLC with diode-array detection;Andrés;LWT – Food Science and Technology,2014

3. X-ray fluorescence analysis of trace elements in fruit juice;Bao;Spectrochimica Acta B,1999

4. Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment;Barba;Food Bioprocess Technology,2012

5. Calcium fortification in soybean milk and in vitro bioavailability;Chaiwanon;Journal Food Composition Analysis,2000

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