Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage
Author:
Affiliation:
1. Nutrition and Food Chemistry, University of Valencia, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1019483
Reference36 articles.
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2. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice
3. Supercritical Fluid Extraction of Pesticides from a Table-Ready Food Composite of Plant Origin (Gazpacho)
4. Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach
5. Food Engineering Series;Lozano J. E.,2006
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