Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin
Author:
Affiliation:
1. Department of Food Science and Technology; Isfahan (Khorasgan) Branch; Islamic Azad University; Isfahan 8155139998 Iran
2. Department of Food Science and Technology; Isfahan University of Technology; Isfahan 8415683111 Iran
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13638/fullpdf
Reference40 articles.
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4. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Research International,2002
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