Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing
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19 ene 2018
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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
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© 2017 Gaļina Zvaigzne et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Zvaigzne, Gaļina
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Kārkliņa, Daina
Faculty of Food Technology, Latvia University of AgricultureJelgava, Latvia
Moersel, Joerg-Thomas
Untersuchungs-, Beratungs-, Forschungslaboratorium GmbHAltlandsberg, Germany
Kuehn, Sasha
Untersuchungs-, Beratungs-, Forschungslaboratorium GmbHAltlandsberg, Germany
Krasnova, Inta
Latvia State Institute of Fruit GrowingDobele, Latvia
Segliņa, Dalija
Latvia State Institute of Fruit GrowingDobele, Latvia