Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice

  1. Torregrosa, F.
  2. Esteve, M.J.
  3. Frígola, A.
  4. Cortés, C.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2006

Volume: 73

Issue: 4

Pages: 339-345

Type: Article

DOI: 10.1016/J.JFOODENG.2005.01.034 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus