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Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate
A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062697/ https://ncbi.nlm.nih.gov/pubmed/24966423 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0632-0 |
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