Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice
© The Author(s) 2014.
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 21(2015), 5 vom: 15. Juli, Seite 354-63 |
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| Auteur principal: | |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2015
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Ultraviolet radiation bioactive compounds microorganisms non-thermal processing strawberry fruit juice Anthocyanins Antioxidants Biphenyl Compounds plus... |
| Accès en ligne |
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