Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16027.x/fullpdf
Reference17 articles.
1. Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice
2. Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices
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