Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

Published 2009 View Full Article

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Title
Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 15, Pages 2636-2642
Publisher
Wiley
Online
2009-10-01
DOI
10.1002/jsfa.3767
References
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