Changes on phenolic and carotenoid composition of high...

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-Belloso
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Volume:
129
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2011.05.058
File:
PDF, 274 KB
english, 2011
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