Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
Authors:
- B. TorresBTB. Torres
- B.K. TiwariB.K. Tiwari
- A. PatrasAPA. Patras
- P.J. CullenPCP.J. Cullen
- N. BruntonNBN. Brunton
- C.P. O'DOnnellCOC.P. O'DOnnell
- 1 April 2011
- journal article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 12 (2) , 93-97
Abstract
No abstract availableKeywords
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