Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Publicado en línea: 19 ene 2018

Páginas: 486 - 491

Recibido: 03 oct 2016

Aceptado: 16 nov 2017

DOI: https://doi.org/10.1515/prolas-2017-0084

Palabras clave

orange juice, bioactive compounds, UHT processing technology

© 2017 Gaļina Zvaigzne et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.