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

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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
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cited_by cdi_FETCH-LOGICAL-c265t-dafae962b6007c9392e88912182355f61b94107496f6f761fb40420d625b590d3
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container_issue 4-5
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container_title European food research & technology
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creator FERNANDEZ GARCIA, Avelina
BUTZ, Peter
BOGNAR, Antal
TAUSCHER, Bernhard
description
doi_str_mv 10.1007/s002170100332
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subjects Biological and medical sciences
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
title 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
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