Influence of temperature and light on total phenolic compounds during natural orange juice storage

Autor:	D. Coutinho, R. Ramalho, B. Dias, C. Capitão, P. Pereira
Rok vydání:	2021
Předmět:	Orange juice Healthy food Chemistry education digestive oral and skin physiology General Medicine Food science
Zdroj:	Annals of Medicine. 53:S107-S107
ISSN:	1365-2060 0785-3890
DOI:	10.1080/07853890.2021.1896082
Popis:	Natural orange juice is a phenolic compounds rich beverage, whose disposal on market and food catering has increased with the expansion of the concept of healthy food, raising concerns about the ef...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ebc3c5230c789a6166e40b71d65cfb6b https://doi.org/10.1080/07853890.2021.1896082 Zobrazit plný text záznamu