Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

  1. Escudero-López, B.
  2. Cerrillo, I.
  3. Gil-Izquierdo, Á.
  4. Hornero-Méndez, D.
  5. Herrero-Martín, G.
  6. Berná, G.
  7. Medina, S.
  8. Ferreres, F.
  9. Martín, F.
  10. Fernández-Pachón, M.-S.
Journal:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478 0963-7486

Year of publication: 2016

Volume: 67

Issue: 7

Pages: 779-788

Type: Article

DOI: 10.1080/09637486.2016.1204428 GOOGLE SCHOLAR