Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1312-1319

  Oms Oliu, Gemma ^a   Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; High intensity pulsed electric field; Lycopene; Vitamin C; Watermelon juice

Indexed keywords

EID: 63049085425     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.049     Document Type: Article

References (29)

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