Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

  1. Jiménez-Sánchez, C.
  2. Lozano-Sánchez, J.
  3. Segura-Carretero, A.
  4. Fernández-Gutiérrez, A.
Aldizkaria:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Argitalpen urtea: 2017

Alea: 57

Zenbakia: 3

Orrialdeak: 637-652

Mota: Artikulua

DOI: 10.1080/10408398.2014.914019 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus