Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

Saved in:
Bibliographic Details
Published in:European food research & technology 2001-10, Vol.213 (4-5), p.290-296
Main Authors: FERNANDEZ GARCIA, Avelina, BUTZ, Peter, BOGNAR, Antal, TAUSCHER, Bernhard
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:1438-2377
1438-2385
DOI:10.1007/s002170100332