Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects
Nathan Noguera, Dyana C. Lima, Elenilson G. Alves Filho, Thatyane Vidal Fonteles, Suelí Rodrigues
Topics & Concepts
Food scienceChemistryOrange juiceABTSAntioxidantOrange (colour)Food processingVitamin CBiochemistryDPPHMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management