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Bioactive compounds and quality parameters of natural cloudy lemon juices
In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (−25 °C/180 days) were carried out. Fifteen pheno...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4984725/ https://ncbi.nlm.nih.gov/pubmed/27570271 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2155-y |
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