Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage-Reference-Cited by-同舟云学术

Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

Published:2011-04-14 Issue:4 Volume:76 Page:C618-C625
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

García-Parra Jesús,González-Cebrino Francisco,Delgado Jonathan,Lozano Mercedes,Hernández Teresa,Ramírez Rosario

Publisher

Wiley

Subject

Food Science

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3. Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers;Byers;Ann Rev Nutr,1992

4. An end-point method for estimation of the total antioxidant activity in plant material;Cano;Phytochem Anal,1998

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