Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization

European Food Research and Technology

Volumn 227, Issue 2, 2008, Pages 629-635

  Cortés, Clara ^a   Esteve, María J ^a   Frígola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Ascorbic acid; Brix; Orange juice; PEF; Storage

Indexed keywords

CONCENTRATION (PROCESS); ELECTRIC FIELD EFFECTS; REFRIGERATION;

ASCORBIC ACID; ORANGE JUICE;

FRUIT JUICES;

EID: 43249128094     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0766-x     Document Type: Article

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