Ultra-High Temperature Effect on Bioactive Compounds and...

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences Vol. 71; Iss. 6

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne, Gaļina, Kārkliņa, Daina, Moersel, Joerg-Thomas, Kuehn, Sasha, Krasnova, Inta, Segliņa, Dalija
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Volume:
71
Language:
english
Journal:
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
DOI:
10.1515/prolas-2017-0084
File:
PDF, 902 KB
english
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