Influence of High-Pressure Treatment at 25°C and 80°C on Folates in Orange Juice and Model Media
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13380.x/fullpdf
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4. Adequacy of enzymatic deconjugation in quantification of folate in foods;Engelhardt;J Agric Food Chem,1990
5. Antioxidant capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high-pressure treatment and storage in different packaging;Garcia;Eur Food Res Technol,2001
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