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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | 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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