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Evolution of antioxidant properties of orange beverage during storage: Effects of time and temperature

Ouahiba Soufi

Ouahiba Soufi

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia
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Soufi, Ouahiba
, 
Mostapha Bachir-Bey

Mostapha Bachir-Bey

Laboratoire de Biochimie Appliquée, Faculté SNV, Université de Bejaia
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Bachir-Bey, Mostapha
, 
Saida Kessi

Saida Kessi

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia
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Kessi, Saida
, 
Djamila Gani

Djamila Gani

Faculté SNV, Département des Sciences Alimentaires, Université de Bejaia
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Gani, Djamila
 and 
Nourredine Touati

Nourredine Touati

Faculté des Sciences et de la Technologie, Université de Bordj Bou Arreridj
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Touati, Nourredine
  
Dec 30, 2021
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Published Online: Dec 30, 2021
Page range: 293 - 300
Received: Oct 05, 2021
Accepted: Dec 02, 2021
DOI: https://doi.org/10.2478/aucft-2021-0027
Keywords
© 2020 Ouahiba Soufi et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, Industrial Chemistry, other, Food Science and Technology
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