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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 299

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2019.125112 GOOGLE SCHOLAR
Datuen iturria: Scopus