Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

  1. Stinco, C.M.
  2. Szczepańska, J.
  3. Marszałek, K.
  4. Pinto, C.A.
  5. Inácio, R.S.
  6. Mapelli-Brahm, P.
  7. Barba, F.J.
  8. Lorenzo, J.M.
  9. Saraiva, J.A.
  10. Meléndez-Martínez, A.J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2019

Volum: 299

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2019.125112 GOOGLE SCHOLAR
Font de les dades: Scopus