Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage
- 1 December 2011
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 129 (3), 982-990
- https://doi.org/10.1016/j.foodchem.2011.05.058
Abstract
No abstract availableKeywords
Funding Information
- the Ministerio de Ciencia e Innovación (Spain) (AGL2006-12758-C02-02)
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