doi.org/10.1016/j.foodchem.2019.125549

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour

..., Krystian Marszałek
31
Food Chemistry9.80
Volume: 307, Pages: 125549 - 125549
Published: Sep 30, 2019
Paper Fields
Paper Details
Title
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour
DOI
doi.org/10.1016/j.foodchem.2019.125549
Published Date
Sep 30, 2019
Journal
Food Chemistry
Volume
307
Pages
125549 - 125549
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