María Genoveva
Berna Amoros
Universidad Autónoma de Chile
Temuco, ChilePublications en collaboration avec des chercheurs de Universidad Autónoma de Chile (4)
2016
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Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation
Analytical Methods, Vol. 8, Núm. 46, pp. 8151-8164
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Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788
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Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
Journal of Functional Foods, Vol. 24, pp. 254-263
2015
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Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
Plant Foods for Human Nutrition, Vol. 70, Núm. 2, pp. 153-159