Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

Published 2013 View Full Article

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Title
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 18, Issue -, Pages 89-94
Publisher
Elsevier BV
Online
2013-02-21
DOI
10.1016/j.ifset.2013.02.005

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