Evaluation of freeze crystallization on pomegranate juice quality in comparison with conventional thermal processing
Patricio Orellana‐Palma, María Guerra‐Valle, María Pia Gianelli, Guillermo Petzold
Topics & Concepts
ChemistryABTSOxygen radical absorbance capacityDPPHBrowningPolyphenolFood scienceAnthocyaninTanninAntioxidantFlavonoidChromatographyFerricCrystallizationOrganic chemistryFreezing and Crystallization ProcessesPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling