Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment.

Autor:	Kuraya, Eisuke1 kuraya@okinawa-ct.ac.jp, Nakada, Shina1 shina.nakada@gmail.com, Touyama, Akiko1 touyama@okinawa-ct.ac.jp, Itoh, Shigeru2 itoh_lab@okinawa-ct.ac.jp
Zdroj:	Food Chemistry. Feb2017, Vol. 216, p123-129. 7p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect