Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

  1. Stinco, C.M.
  2. Szczepańska, J.
  3. Marszałek, K.
  4. Pinto, C.A.
  5. Inácio, R.S.
  6. Mapelli-Brahm, P.
  7. Barba, F.J.
  8. Lorenzo, J.M.
  9. Saraiva, J.A.
  10. Meléndez-Martínez, A.J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2019

Volume: 299

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2019.125112 GOOGLE SCHOLAR
Fonte de datos: Scopus