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

出版年份 2013 全文链接

标题

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

作者

关键词

-

出版物

Innovative Food Science & Emerging Technologies

Volume 18, Issue -, Pages 89-94

出版商

Elsevier BV

发表日期

2013-02-21

DOI

10.1016/j.ifset.2013.02.005

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