Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

European Food Research and Technology - Tập 223 Số 4 - Trang 487-493 - 2006
Lucía Plaza1, Concepción Sánchez‐Moreno1, Pedro Elez‐Martínez2, Begoña de Ancos1, Olga Martín‐Belloso2, M. Pilar Cano1
1Department of Plant Foods Science and Technology, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais 10, Ciudad Universitaria, Madrid, Spain
2Dept of Food Technology, UTPV-CeRTA, Univ of Lleida, Lleida, Spain.

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