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Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage
M. Morales-de la Peña, L. Salvia-Trujillo, M.A. Rojas-Graü, O. Martín-BellosoVolume:
129
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2011.05.058
File:
PDF, 274 KB
english, 2011